Jam recipes
Apricot Pepper Jelly
1 cup red or green bell pepper strips
2 cups cider vinegar
1/3 cup canned whole jalapeño peppers -- drained, rinsed, stems and seeds removed
6 ounces dried apricot halves -- slivered
6 cups sugar
3 ounces liquid pectin

Note: 1/4 cup chopped fresh jalapeño peppers may be substituted for the canned. Combine pepper strips, vinegar, and jalapeño peppers in a blender or food processor. Pulse until small chunks remain.

Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. If desired, process in boiling water bath 15 minutes.

This recipe yields 6 1/2 cups.

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