Apricot Pepper Jelly
OtherVegetarianEasy30 min
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
Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
- 2
Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes.
- 3
Add the Certo® and bring to a boil again.
- 4
Strain through a dampened cheesecloth, pour into jars and seal.
- 5
Makes about 24 ounces.
Tags
joy-of-canningother
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