Preserving: Apricot-Red Pepper Jelly by Recipe Cottage

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	Apricot-Red Pepper Jelly

		1 package (about 6 oz.) dried apricots, chopped (about 1-1/4 cups) 3/4 cup chopped red bell pepper 1/4 cup seeded, chopped fresh red Fresno chiles or red (or green) jalapeno chiles (4-6 medium-size chiles) 2 1/2 cups cider vinegar 1 1/2 cups water 1 box powdered pectin (1.75 or 2 ounce) 6 cups sugar In a blender or food processor, chop apricots, peppers, and 1-3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy-bottomed 8- to 10-quart pan. Rinse food processor/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, then boil, stirring for 1 minute. (If using a 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 canner for 5 minutes. Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2-inch headspace, apply lids. Let stand for 12 to 24 hours at room temperature, freeze or refrigerate. Makes about 6 half-pints.