Christine wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>>Here's the recipe I use:
>>
>>{ Exported from MasterCook Mac }
>>
>>Apricot-Red Pepper Jelly
>>
>>Recipe By: Sunset Canning Book, p 54
>>Serving Size: 72
>>Preparation Time: 0:00
>>Categories: Canning, Preserves, Etc.
>>
>>Amount Measure Ingredient Preparation Method
>>1 package (about 6 oz.) dried apricots, chopped (about 1-1/4 cups)
>>3/4 cup chopped red bell pepper
>>1/4 cup seeded, chopped fresh red Fresno chiles or
>> red (or green) jalapeño chiles (4-6
>> medium-size chiles)
>>2 1/2 cups cider vinegar
>>1 1/2 cups water
>>1 box powdered pectin (1.75 or 2 ounce)
>>6 cups sugar
>>
>>In a blender or food processor, chop apricots, peppers, and 1-3/4 cups
>>of the vinegar until fruit and vegetables are finely ground. Pour into
>>a heavy-bottomed 8- to 10-quart pan. Rinse food processor/blender with
>>the 1-1/2 cups water and remaining 3/4 cup vinegar; pour into pan. Stir
>>in pectin; bring to a full rolling boil over high heat, stirring
>>constantly. Quickly add sugar, still stirring. Return to a full
>>rolling boil; then boil, stirring for 1 minute. (If using a 2-oz. box
>>of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.
>>
>>Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4-inch
>>headspace. Wipe rims and threads clean; top with hot lids, then firmly
>>screw on bands. Process in boiling water canner for 5 minutes.
>>
>>Or omit processing and ladle jelly into freezer jars or freezer
>>containers, leaving 1/2-inch headspace; apply lids. Let stand for 12 to
>>24 hours at room temperature; freeze or refrigerate.
>>
>>Makes about 6 half-pints. (More like 9)
>> <<<<<
>>Notes: First Prize at the State Fair, 1993 & 1998; second in 1995 &
>>'96.
>>--
>>-Barb, <www.jamlady.eboard.com> An update on 6/27/04.
>
>
> This looks wonderful, I'll be sure to give it a try. I think this is the
> friendliest newsgroup I've been in for quite a while. I may have to keep
> visiting just for the new recipies.
>
> Christine
>
>


I've made this recipe before, using red habanero peppers instead of the
fresno or jalapeno peppers. I didn't like the vinegar taste. I may try
it again some day using bottled lemon juice instead. For some reason,
the vinegar is OK in straight pepper jelly.

Just my opinion,
Bob