Apricot-Jalapeno Jelly

Apricot-Jalapeno Jelly
4.5 from 2 ratings
This spicy-sweet jelly makes a colorful addition to any cheese plate or charcuterie board.Recipe courtesy of West of the Loop.
Prep Time
Cook Time
Total time: 4.07 hours
  • 1/2 cup finely sliced dried apricots
  • 3/4 cup white vinegar
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped jalapeno peppers, seeds and veins removed
  • 3 cup sugar
  • 1 pouch liquid pectin
  1. Soak the dried apricots in vinegar and let stand for a minimum of four hours.
  2. If you are processing the jelly for shelf-stability, prepare canning pot and 3 8 oz. jars with their lids.
  3. Pour apricots and vinegar into a large, deep saucepan. Add the chopped onion and peppers and stir in the sugar. Bring to a boil over high heat. When the mixture is boiling hard, add the liquid pectin, stirring to combine. Bring back to a boil. Boil for two minutes, stirring constantly. Remove from heat.
  4. To process for shelf-stablity, follow good water-bath canning procedures, leaving 1/4 inch headspace in each jar and process for 10 minutes.
  5. If not processing for shelf-stability, dunk 3 8 oz. jars into boiling water. Carefully fill the jars with the hot jelly and cover. Store in the refrigerator. Allow at least a day for the jelly to firm up before using.