Apricot Red Pepper Jelly

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 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.).
• 4 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.
• 5 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.