Food recipes
Apricot Pepper Jelly
Apricot Pepper Jelly
Ingredients:
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
Directions:
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.
Apricot Pepper Jelly 14
Apricot−Jalapeno Jelly
This recipe calls for dried apricots, but peaches, nectarines and pears work equally well. Any fresh
green chile can be substituted for the jalapenos, depending on your taste and heat preference. Serranos
will make it hotter; roasted peeled New Mexico chilies will tame it down.
Ingredients:
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
Directions:
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.
Apricot Pepper Jelly 14
Apricot−Jalapeno Jelly
This recipe calls for dried apricots, but peaches, nectarines and pears work equally well. Any fresh
green chile can be substituted for the jalapenos, depending on your taste and heat preference. Serranos
will make it hotter; roasted peeled New Mexico chilies will tame it down.
Printed from https://recipe.bluelayer.org/recipe/68459/apricot-pepper-jelly