This versatile hot pepper jelly recipe combines the sweetness of apricots with a spicy kick from hot peppers. You can also add pears, peaches, or cherries for unique flavor variations. It's perfect as a condiment, glaze, or appetizer topping.
Ingredients: 4 cups apricots, peeled, pitted, and finely chopped. 1 cup red bell pepper, finely chopped. 4-6 hot peppers jalapeo or habanero, finely chopped adjust to taste. 1/4 cup lemon juice. 1 package 1.75 oz fruit pectin. 5 cups granulated sugar. Optional: 1 cup pears, finely chopped for pear variation. Optional: 1 cup peaches, finely chopped for peach variation. Optional: 1 cup cherries, finely chopped for cherry variation.
Instructions: Sterilize your canning jars and lids in a dishwasher or boiling water to get them ready. Apricots, red bell pepper, hot peppers, and lemon juice should all be combined in a big pot. Add the pears, peaches, or cherries to the pot if you're making a variation. Add the fruit pectin and stir continuously as you bring the mixture to a boil over high heat. When the mixture is boiling, add the powdered sugar and boil for an additional one to two minutes, or until it thickens. After turning off the heat, remove the pot and skim any froth from the jelly's surface. Leaving a quarter-inch headspace at the top, carefully ladle the hot pepper jelly into the canning jars that have been prepared. After giving the jar rims a thorough wipe, replace the lids and tighten the bands until they are fingertip tight. To make sure the jars seal correctly, process them in a boiling water bath for ten to fifteen minutes. After taking the jars out of the water bath, let them cool. The lids should pop as they close. After cooling, give the jars a label, inspect the seals, and store them somewhere dark and cool. Savor your homemade hot pepper jelly made from apricots, and feel free to experiment with the pear, peach, or cherry varieties!
Prep Time: 20 minutes
Cook Time: 20 minutes
Mr Shickle
