 |
Apricot Pepper jelly
 Print Version |
 Email To A Friend
1 pound habañero or jalapeño peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups granulated sugar
1 package Certo
6 drops orange food coloring
Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes. Add the Certo and bring to a boil again. Strain through a dampened cheesecloth, pour into sterilized jar; fasten lids and process in a boiling water bath for 15 minutes.
Makes about 24 ounces.
Print |
Back to Jam, Jelly & Preserves Recipes |
Back to Main Recipe Page
|
