Apricot Pepper Jelly Recipe


  • 1 cup red or green bell pepper strips (about 1 med. pepper)
  • 2 cups cider vinegar
  • 1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed; stems & seeds removed*
  • 1-1 1/4 cups dried apricot halves, finely slivered (6 oz. bag)
  • 6 cups sugar
  • 1 pouch (3 oz) liquid pectin
  • 5 drops red or green food color (depends on type of bell pepper used)
  • *If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.


I Love Hot Sweet Spicy Jams/Chutneys. This Is One Of Many In My Files. This Is Pretty Done Up For Gifts At The Holiday Time.

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