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Title:
Recipe: Apricot Jalapeno Jelly
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From:
Linda Lou, Wa 5-31-2006
To:
 MSG ID: 206848
Apricot Jalapeno Jelly

1/2 cup jalapeno peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups cider vinegar
6 cups sugar
1 1/2 cups dried apricots, chopped
3 oz liquid pectin
4 drops red food color

Put jalapenos, bell pepper, and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine sugar, apricots, and jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)

Yield: 3 pints (I got 7 half pint containers.)

Replies:
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  Patsy,La - 2-14-2003
 
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    Linda Lou,Wa - 2-15-2003
   
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  2 Thank you, Linda Lou, Wa. A big help (nt)
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  5 perhaps gelatin sheets ?
    Linda Lou,WA - 7-25-2003
   
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    Linda Lou, WA - 8-21-2003
   
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  7 Thank You: Linda Lou: I must let you know that I used this wonderful recipe
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  9 re: Canning mandarin oranges
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10 Recipe: Apricot Jalapeno Jelly
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