Serves: 5
Total Calories: 1,004
Yield: 6 half-pints

1/4 cup jalapeño pepper, with stems and seeds removed
3 cups thinly sliced bell peppers (assorted colors)
2 cups apple cider vinegar
1 1/2 cups dried apricots, cut into thin strips
6 cups sugar
1 teaspoon vegetable oil
1 pouch liquid pectin (3 ounces)

Process jalapeño peppers in blender until fine. Combine bell peppers, vinegar, jalapeño peppers, dried apricots, and sugar in a large saucepan. Bring to a boil. Add oil to prevent foam from forming. boil for 10 minutes. Remove from heat. Stir in pectin. Place in sterilized canning jars and process in boiling water bath for 10 minutes.


Fun Fact: a relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved.

Nutritional Facts:

Serves: 5
Total Calories: 1,004
Calories from Fat: 8

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