FBD

Apricot Pepper Jelly

MexicanVegetarianEasy30 minBy Northstar

Ingredients

Servings
4
  • 1 lb habañero or jalapeño peppers
  • 1 cup cider vinegar
  • 0.5 cup apricot nectar
  • 6 cup granulated sugar
  • 1 package Certo®
  • 6 drop orange food coloring

Instructions

  1. 1

    Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.

  2. 2

    Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes.

  3. 3

    Add the Certo® and bring to a boil again.

  4. 4

    Strain through a dampened cheesecloth, pour into jars and seal.

  5. 5

    Makes about 24 ounces.

Tags

greekjoy-of-canning