Ingredients
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
Preparation
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.
