Best Apricot Red Pepper Jelly Recipes
APRICOT RED PEPPER JELLY
Make and share this Apricot Red Pepper Jelly recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 35m
Yield 6 half pints
Number Of Ingredients 7
Steps:
- 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 prepared half pint jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
- 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.
Nutrition Facts : Calories 900, Fat 0.3, Sodium 26.2, Carbohydrate 228.5, Fiber 3.4, Sugar 217.1, Protein 1.3
EASY SPICY RED PEPPER JELLY
Steps:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
APRICOT JALAPENO JELLY
I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!
Provided by Colorado Lauralee
Categories Low Protein
Time 20m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Place the jalapenos, pepper and vinegar in a blender (or food processor).
- Pulse until small chunks remain.
- Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
- Bring to a boil; boil rapidly for 5 minutes.
- Remove from the heat; skim off any foam that forms.
- Allow mixture to cool for 2 minutes.
- Mix in the pectin.
- Pour into sterilized jars, seal and cool.
- (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
- * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!
APRICOT HABANERO JELLY
I make this with fresh Habaneros from the garden. A great way to use up extra peppers. Enjoy with cream cheese and crackers, or as a glaze for meats.
Provided by TJW2725
Categories Low Protein
Time 25m
Yield 24 ounces
Number Of Ingredients 7
Steps:
- Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
- DO NOT stick your nose in the blender and take a whiff after you open it.
- In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
- Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
- Add the certo and bring to a boil again.
- Skim , pour into jars and seal.
- Let cool upside down, so the seal becomes vacuum packed.
- Makes about 24 oz of jelly.
- ** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.
Nutrition Facts : Calories 215, Fat 0.1, Sodium 3.1, Carbohydrate 54.8, Fiber 0.5, Sugar 53.6, Protein 0.4
HABANERO APRICOT JAM
This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Time 20m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
HABANERO APRICOT JELLY
This is adapted from the "Habanero Gold" recipe, which can be found in the Ball Blue Book of Preserving. I use fewer habaneros, as I grow my own and they are extremely hot, much hotter than those you would find in a grocery store, and it also omits the onion found in the "Habanero Gold" recipe. Use this as you would use any pepper jelly - over cream cheese, with other cheeses, as a glaze for chicken or other meats. Since this jelly does not have onion or garlic in it, it also makes a nice, spicy PB&J. I like to use a food processor to mince the apricots and peppers, because it does a nice job of getting them small enough, but doesn't turn them into mush. Finely mincing the apricots and peppers allows them to stay suspended throughout the jelly, instead of floating to the top of the jar. You could also use a blender, but if you are not careful the apricots and peppers could get too mushed up and turn into a puree. The idea of this jelly is to have nice small bits of apricot and pepper suspended throughout the jelly. A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half of a 3 ounce packet of Certo. Use a large stainless steel stock pot to make this - twice as large as what you'd think you would need. When the mixture reaches a full boil, it more than doubles in size, and if your pot is too small you will have a big, sugary mess to clean up off your stovetop. Always wear rubber gloves when working with hot peppers. The "5 hours" prep time includes the time needed to soak the apricots in the vinegar.
Provided by xtine
Categories Jellies
Time 5h5m
Yield 6 half pints
Number Of Ingredients 6
Steps:
- Using a food processor, finely mince the diced apricots.
- Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick).
- Using a food processor, finely mince the red bell pepper and habanero peppers.
- Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves.
- Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute.
- Remove from heat and whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly.
- Ladle the jelly into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Introducing Apricot Red Pepper Jelly Recipes
Are you tired of the same old boring condiments that you use on your sandwiches or crackers? Do you want to try something new and exciting? If your answer is yes, then you should definitely try apricot red pepper jelly recipes.What is Apricot Red Pepper Jelly?
Apricot red pepper jelly is a sweet and spicy spread that can be used as a condiment or a glaze. It is made from apricots, which give it a sweet and fruity flavor, and red bell peppers, which give it a hint of spice. Apricot red pepper jelly is similar to other types of jelly, but it has a unique combination of flavors that sets it apart from other types of jelly.What are the Benefits of Using Apricot Red Pepper Jelly?
Apart from its delicious taste, apricot red pepper jelly has several benefits that make it a great addition to your meals. Firstly, it is low in calories and fat, which makes it a healthier alternative to other spreads such as butter, mayonnaise or cheese. Secondly, the red bell peppers in the jelly are a rich source of vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system. Lastly, the sweet and spicy flavor of apricot red pepper jelly can be used to enhance the flavor of a variety of meals such as sandwiches, salads, meats, and vegetables.How to Make Apricot Red Pepper Jelly?
Making apricot red pepper jelly is an easy process that can be done at home with just a few ingredients. The recipe typically involves cooking chopped apricots and diced red bell peppers in a pot of water for 10-15 minutes. Afterward, sugar, vinegar, and pectin are added to the pot, and the mixture is brought to a boil again. The jelly mixture is then poured into jars and allowed to cool to room temperature. The jelly can be refrigerated for up to one month or frozen for up to six months.Ways to Use Apricot Red Pepper Jelly
As previously mentioned, the unique flavor combination of apricot red pepper jelly can be used to enhance the taste of many different meals. Here are some creative ways to use apricot red pepper jelly: 1. As a sandwich spread - Spread a thin layer of apricot red pepper jelly onto bread before adding your favorite type of meat, cheese or vegetables for a sweet and spicy kick. 2. As a glaze for meats - Apricot red pepper jelly can be used as a glaze for grilled chicken, pork or fish. Simply brush the jelly onto the meat several times while grilling for a sticky, flavorful glaze. 3. As a sauce for noodles - Mix apricot red pepper jelly with soy sauce, ginger, and garlic to create a delicious sauce for noodles. 4. As a dip for crackers - Serve apricot red pepper jelly with crackers, breadsticks or veggies for a quick and easy snack. 5. As a topping for cream cheese - Spread a layer of cream cheese onto a cracker, and top with apricot red pepper jelly for a delicious and easy appetizer. 6. As a salad dressing - Mix apricot red pepper jelly with balsamic vinegar and olive oil to create a unique and flavorful salad dressing. 7. As a marinade - Marinate shrimp or beef in apricot red pepper jelly for several hours before grilling for a sweet and spicy flavor. In summary, apricot red pepper jelly is a versatile condiment that can be used to enhance the flavor of many different meals. It is low in calories and fat, making it a healthy alternative to other spreads. Making apricot red pepper jelly is an easy process that can be done at home, and the jelly can be used as a sandwich spread, glaze, sauce, dip, topping, salad dressing, and marinade. So, why not give apricot red pepper jelly a try today and experience the delicious taste and numerous benefits for yourself?Apricot red pepper jelly is a sweet and spicy condiment that is perfect for adding a burst of flavor to any dish. Whether you are using it as a glaze for grilled chicken, a spread for crackers, or a topping for a cheese board, making your own apricot red pepper jelly can be a fun and rewarding experience. To help you achieve the best results possible, we have put together some valuable tips to keep in mind when making apricot red pepper jelly recipes.
Choose the Right Peppers
The success of your apricot red pepper jelly recipe will depend largely on the type of peppers you choose. While most recipes call for red bell peppers, you can experiment with different types of peppers for a more unique flavor. Some other options include paprika peppers, habanero peppers, or jalapeno peppers. Keep in mind that the heat level of your jelly will be determined by the type and amount of pepper you use. If you prefer a milder jelly, stick with bell peppers or use less of a spicier pepper.
Prepare the Peppers Properly
When preparing the peppers for your jelly, it is important to wear gloves to protect your hands from the spicy oils. Cut off the tops and remove the seeds and membranes, then rinse the peppers thoroughly. Depending on your preferred texture, you can either finely chop the peppers by hand or use a food processor to pulse them into small pieces. Keep in mind that the texture of your peppers will affect the texture of your jelly. If you prefer a chunkier jelly, leave the peppers in slightly larger pieces.
Use High-Quality Ingredients
Using high-quality ingredients, such as fresh apricots, high-quality vinegar, and pure cane sugar, will result in a tastier and more flavorful jelly. Avoid using canned or frozen fruits, as they may contain added preservatives or have a different texture than fresh fruit. If you can’t find fresh apricots, you can use dried apricots instead, but keep in mind that the texture and flavor may be slightly different.
Be Precise with Measurements
When making jelly, precision is key. Be sure to measure your ingredients carefully, especially the sugar and pectin. Using too little pectin can result in a runny jelly, while using too much pectin can result in a gummy or tough jelly. Similarly, not adding enough sugar can result in a bitter jelly, while adding too much sugar can result in a cloyingly sweet jelly. Follow the recipe carefully and use a kitchen scale if necessary to ensure accurate measurements.
Use a Large Pot
When making jelly, it is important to use a large pot to allow for proper boiling and reduce the risk of boiling over. Using a pot that is too small can result in a messy and potentially dangerous situation. Use a pot with a capacity of six to eight quarts to ensure that there is plenty of room for the ingredients to boil and reduce as needed.
Stir Frequently
Stirring your jelly frequently as it cooks will help to prevent it from sticking to the pot or burning on the bottom. Use a sturdy spoon or spatula to stir the jelly gently and regularly, scraping the bottom of the pot to prevent any bits from sticking. Be careful not to stir too vigorously, as this can introduce air bubbles into the jelly and affect its texture.
Skim off Foam
Foam can form on the surface of your jelly as it boils. Skimming off this foam with a small ladle or spoon will help to remove any impurities or debris and result in a clearer, smoother jelly. If the foam is particularly stubborn, you can add a small amount of butter to the pot to help break it down.
Test for Doneness
Testing for doneness is an important step in making jelly. Overcooking your jelly can result in a tough or rubbery texture, while undercooking it can result in a runny or unstable jelly. To test for doneness, use a candy thermometer to measure the temperature of the jelly. It should reach 220 degrees Fahrenheit (104 degrees Celsius) for proper gelling. Alternatively, you can use the spoon test, where you dip a cold spoon into the jelly and hold it vertically. If the jelly runs off the spoon in a slow, thick sheet, it is ready. If it runs off quickly in drops, it needs more cooking time.
Use Proper Canning Techniques
After cooking your jelly, it is important to can it properly to ensure that it stays fresh and safe to eat for as long as possible. Use a hot water bath canning method to seal your jelly in jars. This involves sterilizing the jars, filling them with jelly, and boiling them in a pot of water for the recommended amount of time. Be sure to follow proper canning techniques carefully to avoid any contamination or spoilage.
Conclusion
With these valuable tips in mind, you are ready to embark on your apricot red pepper jelly-making adventure. Follow the recipe carefully, use high-quality ingredients, and be patient and precise in your methods, and you are sure to end up with a delicious and flavorful jelly that will impress everyone who tries it.