Ingredients
Scale
- 1 cup red bell peppers (diced)
- 2 cups cider vinegar (divided into two, 1 cup additions)
- 1/3 – 1/2 cups fresh jalapeño peppers (stemmed, seeded and chopped (4–8 jalapeños depending on size. Also, if you want your jelly more on the hot and spicy side, add some of the jalapeño seeds to increase the heat!))
- 1 cup dried apricots (chopped)
- 1 3/4 cups apples (unpeeled, diced)
- 4 2/3 cups honey (We recommend raw, local, organic honey if at all possible. Also, if you’re okay with occasionally using processed sugars, you may substitute 6 cups organic, free trade sugar for the honey)
- 1 1/2 tablespoons lemon juice
Instructions
- Combine red peppers, jalapeños, apples, and apricots with 1 cup of cider vinegar. Pulse in food processor until chopped moderately fine.
- Pour pepper vinegar mixture into an 8-quart pot. Add an additional cup of cider vinegar and honey/sugar.
- Bring to a light boil and cook for about 15-20 minutes.
- When the jelly is almost cooked, add the lemon juice.
- There are three different ways to check when the jelly is done. My preferred method is to use a thermometer, but here’s a link that explains each method. At sea level your thermometer should read 220F (see the prior link for temperature readings needed at different altitudes).
- Skim off any foam on the top and can the jelly.
- For canning the jelly, here's a link to a detailed guide.
. It really isn't that difficult, but look at my resources section for some suggested equipment that makes it easier! - Process in a water bath for 15 minutes.
- Cool and check lids for a good seal.
Notes
We recommend using organic ingredients when possible.
Canned jams and jellies have a shelf life of 18-24 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dressings & Condiments
