rbduck
09-21-2012, 12:07 PM
Found this on another site. It actually called for cayenne peppers but I didn`t
have enough. Turned out great.
Servings
3 x 250ml
jars
Ingredients
* 1/3 cup sliced dry apricots
* 3/4 cup white
vinegar
* 1/4 cup finely diced sweet orange pepper (you can use a red or a
yellow too!)
* 1/4 cup finely diced red onion
* 1/4 cup diced cayenne
pepper
* 3 cups sugar
* 1 pouch Bernardin liquid pectin (if you use
another brand, it’s 85 ml)
* 3 glass jars (250ml)
Directions
*
Start by washing vegetables and jars.
* In a large pot, boil water. Boil your
(Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until
use.
* In a pot, soak the apricots in vinegar for 4 hours.
* Add peppers,
onion and sugar to the vinegar’s mixture. Mix.
* Over high heat bring mixture
to a full boil that can’t be stirred down. Now you can add the liquid pectin.
Boil hard for 1 minute and stir constantly.
* Remove from heat (you can skim
off foam if there’s some)
* Pour the jelly in the jars. Be careful not to
overfill. Leave 1 cm (half inch) of space.
* With a wooden stick, remove all
air bubbles in the jars.
* Put the lid, but do not overtighten.
* In a pot
of water, put the jars and boil the water. For 250ml jars, it takes about 10
minutes.
* Remove from water, place on a cloth and stop touching them.
*
Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do
again the step in the water.)
* Wait until the jars are room temperature
before storing.
*Enjoy!
Ron:mrgreen:
have enough. Turned out great.
Servings
3 x 250ml
jars
Ingredients
* 1/3 cup sliced dry apricots
* 3/4 cup white
vinegar
* 1/4 cup finely diced sweet orange pepper (you can use a red or a
yellow too!)
* 1/4 cup finely diced red onion
* 1/4 cup diced cayenne
pepper
* 3 cups sugar
* 1 pouch Bernardin liquid pectin (if you use
another brand, it’s 85 ml)
* 3 glass jars (250ml)
Directions
*
Start by washing vegetables and jars.
* In a large pot, boil water. Boil your
(Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until
use.
* In a pot, soak the apricots in vinegar for 4 hours.
* Add peppers,
onion and sugar to the vinegar’s mixture. Mix.
* Over high heat bring mixture
to a full boil that can’t be stirred down. Now you can add the liquid pectin.
Boil hard for 1 minute and stir constantly.
* Remove from heat (you can skim
off foam if there’s some)
* Pour the jelly in the jars. Be careful not to
overfill. Leave 1 cm (half inch) of space.
* With a wooden stick, remove all
air bubbles in the jars.
* Put the lid, but do not overtighten.
* In a pot
of water, put the jars and boil the water. For 250ml jars, it takes about 10
minutes.
* Remove from water, place on a cloth and stop touching them.
*
Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do
again the step in the water.)
* Wait until the jars are room temperature
before storing.
*Enjoy!
Ron:mrgreen: