Apricot−Jalapeno Jelly

Apricot−Jalapeno Jelly

Ingredients:
1/2 cup fresh jalapeno peppers, stemmed and seeded, cut up
1 large red bell pepper, stemmed and seeded, cut up
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar

Directions:
1 (3 ounce) package liquid pectin
4 drops red food coloring, optional (Pat's note: I didn't use)
Put jalapeños, red bell pepper and vinegar in a blender of food processor. Puree or pulse until coarsely
ground with some small chunks remaining.
Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quarts). Bring to a
boil; boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to
cool for 2 minutes. Mix in pectin and food coloring if using it. Pour into sterilized jars, seal and cool. (I
processed the jars in a water−bath for 10 minutes.) Makes about 7 half pint jars.
Serving Ideas: With grilled meats or on cream cheese with crackers (I like using the Mini Stoned
Wheat Thins).
Apricot−Jalapeno Jelly 15
Artillery Jam
This makes a beautiful Christmas−time hors d'oeuvre when used in combination with Jalapeño Pepper
Jelly.