Post by KD7LBR on Aug 29, 2002 11:24:52 GMT -6
APRICOT PEPPER JELLY
1 lb. jalapeño peppers
1 C. cider vinegar
1/2 C. apricot nectar
6 C. sugar
1 pkg. Certo®<br>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 jars and seal. Makes about 24 ounces.
1 lb. jalapeño peppers
1 C. cider vinegar
1/2 C. apricot nectar
6 C. sugar
1 pkg. Certo®<br>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 jars and seal. Makes about 24 ounces.