How to make it

  • In a blender whirl apricots, pepper, chilies and 1-3/4 cup vinegar until finely ground.
  • Pour into a heavy bottomed pan.
  • Rinse blender with the 1-1/2 cups water and remaining vinegar and pour into pan.
  • Stir in pectin then bring to a full rolling boil over high heat stirring constantly.
  • Quickly add sugar and continue stirring then return to full rolling boil stirring for 1 minute.
  • Remove from heat and skim off any foam then ladle hot jelly into hot sterilized half pint jars.
  • Leave 1/4" head space then wipe rims and threads clean and top with hot lids and bands.
  • Process in boiling water canner for 5 minutes.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    peetabear ate it and said...
    this sounds so good... love hot pepper jellies... ^5
    Was this review helpful? Yes Flag
    " It was excellent "
    mbeards2 ate it and said...
    Now that's my kinda jelly! I gotta try this when the peppers are ready in the garden.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes