Recipe Archives->Preserving->Apr Pepper Jelly 02

Apricot-Red Pepper Jelly

1 package (about 6 oz.) dried apricots, chopped (about 1-1/4 cups)
3/4 cup chopped red bell pepper 
1/4 cup seeded, chopped fresh red Fresno chiles or   
    red (or green) jalapeno chiles (4-6 medium-size chiles)  
2 1/2 cups cider vinegar
1 1/2 cups water 
1 box powdered pectin (1.75 or 2 ounce)   
6 cups sugar 

In a blender or food processor, chop apricots, peppers, and 1-3/4
cups of the vinegar until fruit and vegetables are finely ground.
Pour into a heavy-bottomed 8- to 10-quart pan.  Rinse food
processor/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, then boil, stirring for
1 minute.  (If using a 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 canner for 5
minutes.

Or omit processing and ladle jelly into freezer jars or freezer
containers, leaving 1/2-inch headspace, apply lids.  Let stand for
12 to 24 hours at room temperature, freeze or refrigerate.

Makes about 6 half-pints.

Printable version: apr-pepper-jelly02.txt.