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Apricot Red Pepper Jelly

Try a different type of freezer jam recipe with apricot-red pepper jelly. Most jellies and jams only have fruit in them, this freezer jam recipe has fruit and red peppers, making it an interesting combination and a must-try.

  • 1 package (about 6-ounces) dried apricots, chopped (about 1-1/4 cups)
  • 3/4 cup chopped red bell pepper
  • 1/4 cup seeded, chopped fresh red Fresno chiles or
  • red (or green) jalapeno chiles (4-6 medium-size chiles)
  • 2 1/2 cups cider vinegar
  • 1 1/2 cup water
  • 1 box powdered pectin (1.75 or 2-ounces)
  • 6 cups sugar
  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.
  2. 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.
  3. Stir in pectin, bring to a full rolling boil over high heat, stirring constantly.
  4. Quickly add sugar, still stirring and return to a full rolling boil, then boil, stirring for 1 minute. (If using a 2-oz. box of pectin, boil for 2 minutes.)
  5. Remove from heat and skim off any foam. Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace.
  6. Wipe rims and threads clean, top with hot lids, then firmly screw on bands.
  7. Process in boiling water canner for 5 minutes, or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2-inch headspace, apply lids.
  8. Let stand for 12 to 24 hours at room temperature, freeze or refrigerate. Makes about 6 half-pints.

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