Print Recipe

Apricot Pepper Jelly




  1. Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
  2. Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes.
  3. Add the Certo and bring to a boil again. Strain through a dampened cheesecloth, pour into jars and seal.

Yield: about 24 ounces


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.