Apricot Jalapeno Preserves
  • ½ c. Jalapeno peppers, remove stems & seeds
  • 1 Habanero pepper, cut slits into the pepper but leave whole
  • 1 large Red Bell Pepper, remove stem and seeds
  • 2 cups Apple Cider Vinegar
  • 2 pkgs (or 3 c.) Dried Apricots, chopped
  • 6 c. Cane Sugar
  • 3 oz. pkg. Liquid Pectin
  1. In a blender, chop jalapenos, red bell pepper and vinegar until consistent sized chunks remain.
  2. In a large kettle, add jalapeno mixture, habanero pepper, apricots, and sugar. Bring to a boil and boil rapidly for 5 minutes (a boil that you cannot stir down.)
  3. Remove from heat and skim foam, if any forms. Remove habanero and discard.
  4. Let cool for several minutes and then stir in pectin.
  5. Pour into sterilized jelly jars, seal and water bath for 10 minutes.
Recipe by Food. (Just Sayin') at http://www.foodjustsayin.com/2014/09/reinventsnacking-thelaughingcow/