JELLY: Apricot-Red Pepper Jelly
Source of Recipe
Sunset Home Canning Book
Recipe Introduction
Source: Barb Schaller
List of Ingredients
1 pkg. (about 6 oz.) dried apricots (about 1-1/2 cups), chopped
3/4 cup chopped red bell pepper
1/4 cup seeded, chopped fresh red Fresno chiles or red (or green)
jalape–o chiles (4-6 medium-size chiles)
2-1/2 cups cider vinegar (5% acidity)
1-1/2 cups water
1 box (1-3/4 or 2 oz.) dry pectin (SureJell)
6 cups sugar
Recipe
In a blender or food processor, whirl apricots, bell pepper, chiles, 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. Makes about 6 half-pint jars.
Storage time: Processed: Up to 1 year. Unprocessed: Up to 1 month in
refrigerator; up to 1 year in freezer.
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