Apricot-Jalapeno Jelly
  • 1 cup fresh jalapeno peppers, stemmed and seeded, cut up
  • 1 large red bell pepper, stemmed and seeded, cut up
  • 1½ cups apple cider vinegar
  • 2 cups Great Lakes Dried Apricots, chopped
  • 6 cups granulated sugar
  • 1 (3 ounce) package liquid pectin
  1. Put jalapeƱos, red bell pepper and vinegar in a food processor. Pulse until coarsely ground with some small chunks remaining.
  2. Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quarts). Bring to a boil; boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in pectin. Pour into sterilized jars, seal and cool. Makes about 7 half pint jars.
  3. Serving Ideas: With grilled meats or on cream cheese with crackers.
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/apricot-recipes/apricot-jalapeno-jelly/