APRICOT RED PEPPER JELLY

Apricot Red Pepper Jelly image

Provided by dicentra

Categories Fruit

Time 35m

Yield 6 half pints

Number Of Ingredients 7

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1 (6 ounce) package dried apricots, chopped (about 1 1/4 cups)
3/4 cup chopped red bell pepper
1/4 cup seeded chopped jalapeno chile
2 1/2 cups cider vinegar
1 1/2 cups water
1 (1 3/4 ounce) box powdered pectin
6 cups sugar

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