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Apricot Pepper Jelly

Ingredients



Instructions

  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


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