Apricot Jalapeno Jelly

READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the jalapenos, pepper and vinegar in a blender (or food processor).
  • Pulse until small chunks remain.
  • Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
  • Bring to a boil; boil rapidly for 5 minutes.
  • Remove from the heat; skim off any foam that forms.
  • Allow mixture to cool for 2 minutes.
  • Mix in the pectin.
  • Pour into sterilized jars, seal and cool.
  • (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
  • * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!
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