Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Apricot | 1 medium (35g) | 17 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup red or green bell pepper
- 2 cup cider vinegar
- 1/3 cup jalapeno pepper
- 1 1/4 cup dried apricot halves
- 6 cup sugar
- 3 oz pouch liquid pectin
- 5 drop food color
- =
Directions
Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool. Note: 1 to 1-¼ cup dried apricot halves is a 6 oz. bag. Substitute 1/3 cup drained canned or bottled jalapeno peppers if fresh are unavailable.