Last summer, I made a lot of preserves. Jams, jellies, marmalade, sweet, savory and everything in between. Of all the preserves I made, this is the one that was a stand-out – not only because it was seriously good, but because it was so versatile. It is perfect on a cracker with some cream cheese. It is perfect on a round of baked brie. It is perfect on a grilled chicken breast or pork tenderloin.
More points to recommend this jelly – dried apricots are easily available any time of year. Also, this recipe makes only 6 small jars, so you don’t have a pile of jelly to store and “have to use up”. Simply make a batch, keep what you’ll use and give the rest of the small jars away as “hostess” gifts or whatever.
(If you don’t want to deal with the whole “canning” part, simply sterilize one large jar, fill and store in the refrigerator).
Jalapeno Apricot Jelly
Summary: Made from dried apricots, this jelly can be made any time of year. Makes great gifts! Makes 6 4-oz jars.
- 1/3 cup finely sliced dried apricots
- 3/4 cup white vinegar
- 1/4 up finely diced red onion
- 1/4 cup finely diced sweet red pepper
- 1/4 cup finely diced jalapeno peppers, including seeds
- 3 cups granulated sugar
- 1 pouch Certo™ liquid pectin
- Cut apricots into 1/8-inch slices. Add vinegar to a large deep stainless steel saucepan, stir in sliced apricots and let stand 4 hours.
- Individually, cut onion and seeded peppers into 1/8-inch slices; cut slices into 1/4 inch dice. Measure each ingredient. Add to apricots. Stir in sugar.
- Over high heat, bring to a full roiling boil. Stirring constantly. Boil hard for one minute. Remove from heat. Immediately stir in pectin, mixing well.
- Pour jelly into sterilized jars, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.
- Process 10 minutes in boiling water bath. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.
- Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.
Number of servings (yield): 6 4-oz. jars