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Apricot Pepper Jelly

  • 1 c. red or green bell peppers, cut in strips
  • 2 c. cider vinegar
  • 1/3 c. jalapeno peppers, remove stems and seeds
  • 1 1/2 c. apricot halves, finely slivered
  • 6 c. sugar
  • 3 oz. pouch liquid pectin
  • 1 tsp. butter or margarine, (reduces foam)
Combine pepper strips, vinegar and jalapeno peppers in electric blender. Process "stop and go" fashion until small chunks remain. Combine with apricot strips and sugar in saucepan, bring to a boil. Boil 5 minutes. Remove from heat and skim off any foam. Cool 2 minutes, and then stir in pectin. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes. Cool.

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