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Ingredients:
1 cup red or green bell peppers, cut into strips 2 cups cider vinegar 1/3 cup jalapeno peppers, remove stems & seeds 1 to 1 1/4 cups dried apricot halves, finely slivered 6 cups sugar
3 ounces pouch liquid pectin 5 drops food color, same color as pepper
Note: 1 to 1-1/4 cup dried apricot halves is a 6 oz. bag. Substitute 1/3 cup drained canned or bottled jalapeno peppers if
fresh are unavailable.
Directions: Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips
and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling
water bath for 15 minutes if desired. Cool.
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