Apricot Red Pepper Jelly Recipes

EASY SPICY RED PEPPER JELLY

Easy Spicy Red Pepper Jelly image

Provided by Trisha Yearwood

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

PEPPER JELLY APPETIZER

Pepper Jelly Appetizer image

It has a sweet and slight pepper taste. Anyone that tries this loves it and it doesn't get much easier! You should be able to find the jelly in the jelly section at your local grocery store. Serve with crackers.

Provided by Donatella

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 2m

Yield 6

Number Of Ingredients 2

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup mild pepper jelly

Steps:

Spread jelly over the block of cream cheese. Serve with your favorite crackers.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 18.5 g, Cholesterol 41.1 mg, Fat 13 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 8.2 g, Sodium 118 mg, Sugar 12.9 g

APRICOT RED PEPPER JELLY

Apricot Red Pepper Jelly image

Make and share this Apricot Red Pepper Jelly recipe from Food.com.

Provided by dicentra

Categories Fruit

Time 35m

Yield 6 half pints

Number Of Ingredients 7

Ingredients

1 (6 ounce) package dried apricots, chopped (about 1 1/4 cups)
3/4 cup chopped red bell pepper
1/4 cup seeded chopped jalapeno chile
2 1/2 cups cider vinegar
1 1/2 cups water
1 (1 3/4 ounce) box powdered pectin
6 cups sugar

Steps:

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 prepared half pint jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
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.

Nutrition Facts : Calories 900, Fat 0.3, Sodium 26.2, Carbohydrate 228.5, Fiber 3.4, Sugar 217.1, Protein 1.3

APRICOT JALAPENO JELLY

Apricot Jalapeno Jelly image

I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!

Provided by Colorado Lauralee

Categories Low Protein

Time 20m

Yield 7 half pints

Number Of Ingredients 6

Ingredients

1/2 cup fresh jalapeno pepper, stemmed, seeded, and cut up
1 large red bell pepper, stemmed, seeded and cut up
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
1 (3 ounce) package liquid pectin

Steps:

Place the jalapenos, pepper and vinegar in a blender (or food processor).
Pulse until small chunks remain.
Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
Bring to a boil; boil rapidly for 5 minutes.
Remove from the heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes.
Mix in the pectin.
Pour into sterilized jars, seal and cool.
(At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
* Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

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