Post by JJ Judkins on Apr 10, 2011 11:00:45 GMT -6
Apricot Pepper Jelly
1 pound habanero or jalapeno peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups granulated sugar
1 package Certo pectin
6 drops orange food coloring
Instructions
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.
Additional Information
Makes about 24 ounces.
Dorie
1 pound habanero or jalapeno peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups granulated sugar
1 package Certo pectin
6 drops orange food coloring
Instructions
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.
Additional Information
Makes about 24 ounces.
Dorie