Apricot Red Pepper Jelly
From chefmeow 16 years ago
- 10 minutes to make
- Serves 12
APRICOT RED PEPPER JELLY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gleason Estate in Centerville, Texas in 1989.
Ingredients
- 6 ounces dried apricots shopping list
- 3/4 cup chopped red bell pepper shopping list
- 1/4 cup seeded chopped fresh red jalapenos shopping list
- 2-1/2 cups cider vinegar shopping list
- 1-1/2 cups water shopping list
- 2 ounce package dry pectin shopping list
- 6 cups granulated sugar shopping list
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.
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