Apricot Jalapeno Jelly

Products Used
Apricot Jalapeno Jelly


  • 2/3 cup diced, dried apricots
  • 1 1/2 cups distilled white vinegar
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced jalapeño pepper
  • 6 cups Imperial Sugar Extra Fine Granulated Sugar
  • 6 ounces liquid pectin


      1. In a large, deep stainless steel saucepan, combine apricots and vinegar. Let apricots and vinegar sit while you chop other vegetables.
      2. Add red onion, red pepper and jalapeño peppers to the apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that can't be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute.
      3. Remove jelly from heat, skim off foam and fill hot, sterile jars leaving 1/4-inch headspace. Wipe jar rims with a clean, damp paper towel and process for 10 minutes in a boiling water bath. Remove jars, cool and store.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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