Ingredients

How to make it

  • Combine pepper strips, vinegar & jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips & sugar in saucepan; bring to a boil. Boil 5 mins. Remove from heat; skim off any foam. Cool 2 mins, then mix pectin & food color. Pour into sterilized jars & fasten lids. Process in boiling water bath for 15 minutes if desired. Cool.

Reviews & Comments 8

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  • mintymommybee 6 years ago
    this is so good served over a block of cream cheese with some wheat thin cracker to slather.
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    " It was excellent "
    minitindel ate it and said...
    yum ill bet this is real good
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    " It was excellent "
    peetabear ate it and said...
    love this jelly
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  • rosemaryblue 7 years ago
    Thanks so much for this recipe! This is just what I love too, Love the added apricots!
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  • notyourmomma 7 years ago
    This sounds fabulous. I have a habenero on the back patio struggling through the heat and the worms, next year, I'll get jalapenos. This would be beautiful gifts for the holidays or in a hostess gift basket.
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    " It was excellent "
    peetabear ate it and said...
    This sounds great. can't wait for my Jalapenos to get bigger so I can try making the recipe.
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  • dandelion 7 years ago
    THX for the tips. I'm going to give this one a try. :)

    It goes well with a Baked Ham and also just poured over some cream cheese then spread some of each onto some good crackers. This is good for most spicy jams/chutneys that I have tried. It would also be good on a meat sandwich (beef, turkey or chicken), the sweet and spicy hotness works well together.
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  • dandelion 7 years ago
    Do you have any suggestions for using this jelly in a recipe? I thought maybe Turkey Glaze or something.
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