rbduck Posted September 19, 2012 Report Share Posted September 19, 2012 Found this on another site. It actually called for cayenne peppers but I didn`t have enough. Turned out great. Servings 3 x 250ml jars Ingredients * 1/3 cup sliced dry apricots * 3/4 cup white vinegar * 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!) * 1/4 cup finely diced red onion * 1/4 cup diced cayenne pepper * 3 cups sugar * 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml) * 3 glass jars (250ml) Directions * Start by washing vegetables and jars. * In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use. * In a pot, soak the apricots in vinegar for 4 hours. * Add peppers, onion and sugar to the vinegar’s mixture. Mix. * Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly. * Remove from heat (you can skim off foam if there’s some) * Pour the jelly in the jars. Be careful not to overfill. Leave 1 cm (half inch) of space. * With a wooden stick, remove all air bubbles in the jars. * Put the lid, but do not overtighten. * In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. * Remove from water, place on a cloth and stop touching them. * Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.) * Wait until the jars are room temperature before storing. *Enjoy! Ron Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted September 20, 2012 Report Share Posted September 20, 2012 i'd try it out but i only planted jalapeno plants in the garden this year. suppose it'd work with them too probably be a little more mild though. Quote Link to comment Share on other sites More sharing options...
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