Apricot Pepper Jelly

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Sweet and spicy jelly perfect for covering cream cheese. During pepper season, I try to use up a lot of peppers in jellies. Some jellies will be spicier than others, substituting banana peppers for jalapenos or habaneros. While also mixing up some colors with onions and bell peppers. Use what you like or have on hand but stay consistent to the amount of pepper, onion and fruit quantities to have the right balance or acid in the jellies. This recipe is for apricot pepper jelly using banana peppers, red onion and green bell peppers.

Cut dried apricots into small 1/4th inch size pieces.

Place apricot pieces into a large heavy bottom sauce or stock pot. Measure out 3/4 cup of white vinegar and pout over apricots. Cover and let sit for 4 hours or over night.

Prepare canning jars, lids and bands by sterilizing. Making sure the jars are hot and ready for the jelly. I usually have them in the boiling water I use to can the jars in. Just take the jars out as soon as the jelly mixture is ready.

Measure out 3 cups of sugar and set aside. Cut onions and peppers into 1/4th inch size pieces. Mix peppers and onions into vinegar soaked apricots.

Cut the top off of sure jell and set in an upright position near arms reach while by stove.

Turn on heat to medium to medium-high.

Add sugar and stir to dissolve.

Continue to stir and bring mixture to a boil that cannot be stirred down. It will bubble more than 5 times its height. I am using a sauce pan that is too small and did have to lift to pan up to keep the bubbles from going over. I recommend a much larger pan.

Add sure jell liquid pouch.

Continue to stir and boil for 1 minute. Turn off heat. Skim off bubbles if needed.

Take jars out of boiling water and place on a wood or heat resistant surface.

Pour jelly mixture into each jar. Wipe jars with a clean wet towel to ensure a tight seal. Place lids and bands onto jars and finger tight close shut.

Place jars into boiling water for 10 minutes making sure they are covered at least 1 inch over the top. Take jars out and place on wooden or heat resistant surface.

Lids will pop seal shut as they cool. Leave jars untouched for 12- 24 hours.

Label and date jars.

Sealed jars can be stored in a cool dark place for up to 18 months or the recommended time the manufacturer says.

Unsealed jars (lids have not popped shut), need to be placed in the refrigerator and used within 7 to 10 days

Yield: 3-4 half pint jars

Apricot Pepper Jelly

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Sweet and spicy jelly perfect for covering cream cheese. Apricots, onion, banana and green bell peppers.

Prep Time 4 hours

Cook Time 15 minutes

Total Time 4 hours 15 minutes

Ingredients

• 1/3 cup dried apricots
• 1/4 cup banana peppers
• 1/4 cup green bell peppers
• 1/4 red onion
• 3/4 cup white vinegar
• 1 pouch of liquid sure jell
• 3 cups of cane sugar
• 3-4 half-pint canning jars, lids, and bands

Instructions

1. Cut dried apricots into small 1/4th inch size pieces.
2. Place apricot pieces into a large heavy bottom sauce or stock pot.
3. Measure out 3/4 cup of white vinegar and pout over apricots.
4. Cover and let sit for 4 hours or over night.
5. Prepare canning jars, lids and bands by sterilizing.
6. Making sure the jars are hot and ready for the jelly. I usually have them in the boiling water I use to can the jars in. Just take the jars out as soon as the jelly mixture is ready.
7. Measure out 3 cups of sugar and set aside.
8. Cut onions and peppers into 1/4th inch size pieces.
9. Mix peppers and onions into vinegar soaked apricots.
10. Cut the top off of sure jell and set in an upright position near arms reach while by stove.
11. Turn on heat to medium to medium-high.
12. Add sugar and stir to dissolve.
13. Continue to stir and bring mixture to a boil that cannot be stirred down. It will bubble more than 5 times its height.
14. Add sure jell pouch.
15. Continue to stir and boil for 1 minute.
16. Turn off heat.
17. Skim off bubbles if needed.
18. Take jars out of boiling water and place on a wood or heat resistant surface.
19. Pour jelly mixture into each jar.
20. Wipe jars with a clean wet towel to ensure a tight seal.
21. Place lids and bands onto jars and finger tight close shut.
22. Place jars into boiling water for 10 minutes making sure they are covered at least 1 inch over the top.
23. Take jars out and place on wooden or heat resistant surface.
24. Lids will pop seal shut as they cool.
25. Leave jars untouched for 12- 24 hours.
26. Label and date jars.
27. Sealed jars can be stored in a cool dark place for up to 18 months or the recommended time the manufacturer says.
28. Unsealed jars (lids have not popped shut), need to be placed in the refrigerator and used within 7 to 10 days

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