1/2 cup jalapeno peppers, seeded and finely minced
1 1/2 cup dried apricots, finely chopped
2 cup apple cider vinegar
1 large sweet red pepper, seeded and finely minced
2 tbsp. lemon juice
6 cup Splenda
3 oz. liquid pectin
4 drops red food coloring
Put jalapenos, sweet red pepper, lemon juice and vinegar into a blender.
Puree until coarsely ground.
Combine apricots, Splenda and jalapeno mixture in a large stockpot.
Bring to a boil and rapidly cook for 5 minutes.
Remove from heat and skim off any foam.
Mix in liquid pectin and food coloring and boil for one minute.
Ladle into sterilized jars.
Wipe rims. Cap and seal.
Process in a water bath canner for 10 minutes.
Yields 3 pints or 6 half-pints.
Sugar: 359g
:
Calcium: 47mg
Calories: 1556kcal
Carbohydrates: 412g
Fat: 1g
Fiber: 7g
Iron: 2mg
Potassium: 1009mg
Protein: 3g
Saturated Fat: 1g
Sodium: 17mg
Vitamin A: 3746IU
Vitamin C: 73mg
