Apricot Jalapeno Preserves
1/2 cup jalapeno peppers, stems and
1 large red bell pepper, stem and
2 cups cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
3 ounces liquid pectin
4 drops red food color (optional)
- Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely
ground and small chunks remain.
- Combine apricots, sugar and jalapeno mixture in large saucepan.
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 desired).
- Pour into sterilized
jars, seal, and process in a boiling water bath for 10 minutes.
Yield: 3 pints