Apricot Pepper Jelly Aug 29, 2002 11:24:52 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by KD7LBR on Aug 29, 2002 11:24:52 GMT -6 APRICOT PEPPER JELLY1 lb. jalapeño peppers1 C. cider vinegar1/2 C. apricot nectar6 C. sugar1 pkg. Certo®<br>6 drops orange food coloringCut 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 jars and seal. Makes about 24 ounces.