Corned Beef and Cabbage Dinner Recipe

Try this authentic delicious corned beef and cabbage recipe for St. Patrick’s Day!

Corned Beef and Cabbage Dinner Recipe

How To Make No Sugar Jalapeno Apricot Preserves

Prep: 10 mins
Cook: 20 mins
Total: 30 mins


  • 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


  1. Put jalapenos, sweet red pepper, lemon juice and vinegar into a blender.
  2. Puree until coarsely ground.
  3. Combine apricots, Splenda and jalapeno mixture in a large stockpot.
  4. Bring to a boil and rapidly cook for 5 minutes.
  5. Remove from heat and skim off any foam.
  6. Mix in liquid pectin and food coloring and boil for one minute.
  7. Ladle into sterilized jars.
  8. Wipe rims. Cap and seal.
  9. Process in a water bath canner for 10 minutes.
  10. 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
Nutrition Disclaimer
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