Apricot-Red Pepper Jelly
ready in: 1-2 hrs
serves/makes: 6 half-pints
recipe id: 87600
cook method: stovetop
1 package (about 6 ounce size) dried apricots, chopped
3/4 cup chopped red bell pepper
1/4 cup seeded, chopped fresh red Fresno chilies
5 medium jalapeno peppers
2 1/2 cups cider vinegar (5% acidity)
1 1/2 cup water
1 box (1.75 ounce or 2 ounce size) dry pectin
6 cups sugar
In a blender or food processor, whirl apricots, bell pepper, chilies, and 1-3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy-bottomed 8-10 quart pan.
Rinse blender with the 1-1/2 cups water and remaining 3/4 cup vinegar; pour into pan. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly.
Quickly add sugar, still stirring. Return to a full rolling boil; boil, stirring for 1 minute (if using 2 oz. box of pectin boil for 2 minutes. Remove from heat and skim off any foam.
Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean, top with hot lids, then firmly screw on bands. Process in boiling water bath for 5 minutes.
Or omit processing and ladle jelly into freezer jars or containers leaving 1/2-inch headspace; cover. Let stand 12-24 hours at room temperature; freeze or refrigerate.
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