Recipe for Apricot Pepper Jelly from the Preserving section.
Apricot Pepper Jelly1 pound haba?ero or jalape?o peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups granulated sugar
1 package Certo?
6 drops orange food coloring 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.
We hope you enjoy your freshly made Apricot Pepper Jelly. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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