Apricot Jalapeno Jelly

162

By Kelley Epstein

Prep Time:

45m

Yield:

6 half-pint jars

With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Vary the heat of your jalapeños to make this jam as spicy as you want. Serve it poured over a brick of cream cheese with crackers on the side or make it your secret weapon in a grilled ham and cheese!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2/3 cup diced, dried apricots
1 1/2 cups distilled white vinegar
1/2 cup finely diced red onion
1/2 cup finely diced red bell pepper
1/2 cup finely diced jalapeño pepper
6 cups Dixie Crystals Extra Fine Granulated Sugar
6 ounces liquid pectin

Directions

In a large, deep stainless steel saucepan, combine apricots and vinegar. Let apricots and vinegar sit while you chop other vegetables.
Add red onion, red pepper and jalapeño peppers to the apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that can't be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute.
Remove jelly from heat, skim off foam and fill hot, sterile jars leaving 1/4-inch headspace. Wipe jar rims with a clean, damp paper towel and process for 10 minutes in a boiling water bath. Remove jars, cool and store.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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