Apricot-Jalapeno Jelly

Name: Apricot-Jalapeno Jelly
Prep time: 4 h
Cook time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1/2 cup finely sliced dried apricots; 3/4 cup white vinegar; 1/4 cup finely chopped red onion; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped jalapeno peppers, seeds and veins removed; 3 cup sugar; 1 pouch liquid pectin

The Daily Meal Staff|Oct. 30, 2020 4:16 pm EST

4.5 (2 ratings)

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This spicy-sweet jelly makes a colorful addition to any cheese plate or charcuterie board.Recipe courtesy of West of the Loop.

Prep Time

4

hours

Cook Time

5

minutes

Servings

12

Total time: 4 hours, 5 minutes

Ingredients

1/2 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped jalapeno peppers, seeds and veins removed
3 cup sugar
1 pouch liquid pectin

Directions

Soak the dried apricots in vinegar and let stand for a minimum of four hours.
If you are processing the jelly for shelf-stability, prepare canning pot and 3 8 oz. jars with their lids.
Pour apricots and vinegar into a large, deep saucepan. Add the chopped onion and peppers and stir in the sugar. Bring to a boil over high heat. When the mixture is boiling hard, add the liquid pectin, stirring to combine. Bring back to a boil. Boil for two minutes, stirring constantly. Remove from heat.
To process for shelf-stablity, follow good water-bath canning procedures, leaving 1/4 inch headspace in each jar and process for 10 minutes.
If not processing for shelf-stability, dunk 3 8 oz. jars into boiling water. Carefully fill the jars with the hot jelly and cover. Store in the refrigerator. Allow at least a day for the jelly to firm up before using.