Apricot-Red Pepper Jelly

1 pkg. (about 6 oz.) 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 (1-3/4 or 2 oz.) dry pectin (SureJell)
6 cups sugar

In a blender or food processor, whirl apricots, bell pepper, chiles, and
1-3/4 cups of the vinegar until fruit and vegetables are finely ground.
Pour into a heavy-bottomed 8-10 quart pan. Rinse blender with the 1-1/2
cups water and remaining 3/4 cup vinegar; pour into pan. Stir in pectin;
bring to a full rolling boil over high heat, stirring constantly. Quickly
add sugar, still stirring. Return to a full rolling boil; boil, stirring
for 1 minute (if using 2 oz. box of pectin boil for 2 minutes. Remove from
heat and skim off any foam.

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

Or omit processing and ladle jelly into freezer jars or containers leaving
1/2 inch 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
refrigerator; up to 1 year in freezer.

Per tablespoon: 55 calories, 0 g protein, 14 g carbohydrates, 0 g total
fat, 0 mg cholesterol, 0 mg sodium.

Source:    Sunset Home Canning book, Third edition, copyright 1993, Sunset
Publishing Company, Menlo Park, CA.

Note:    First made1993; made 9 half pint jars. The second batch had to be
reprocessed with additional pectin because it was just syrupy.
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Source:

Barb Schaller (Schaller_Barb@htc.honeywell.com)

rec.food.preserving