Apricot-Red Pepper Jelly

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Ingredients:

1 (6 oz.) package dried apricots (about 1-1/2 cups) chopped
3/4 cup chopped red bell pepper
1/4 cup seeded, chopped fresh Red Fresno chiles (or red or green jalape-o chiles, 4-6 medium size chiles)
2-1/2 cups cider vinegar (5% acidity)
1-1/2 cups water
1 box (2 oz.) dry pectin (Sure Jell)
6 cups sugar

Instructions:

In a blender or food processor, whirl the apricots, bell pepper, chiles and 1-3/4 cups of vinegar until the fruit and vegetables are finely pureed.

Pour into a heavy-bottomed 8-10 quart pan. Rinse out the blender with 1-1/2 cups of water and remaining 3/4 cup of vinegar and pour into the pan. Stir in the pectin and bring to a full rolling boil over high heat, stirring constantly. Quickly add the sugar, still stirring. Return to a full rolling boil and cook, stirring for 2 minutes. Remove from the heat and skim off any foam.

Ladle the hot jelly into hot sterilized half-pint jars, leaving 1/4″ of headspace. Wipe the rims and threads clean, top with the hot lids, then firmly screw on the bands. Process in a boiling water bath for 5 minutes.

*You can omit processing and ladle the jelly into freezer jars or containers leaving 1/2″ of headspace; cover. Let stand 12-24 hours at room temperature; freeze or refrigerate.

Makes about 6 half-pint jars.

Storage Time: Processed – up to 1 year. Unprocessed – up to 1 month in the refrigerator or up to 1 year in the freezer.