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Author Notes: I have no idea how to make a reasonable amount of this jam - but its never ben a problem. Just have about a dozen or more half pint jars available. It just disappears. It's good on everything - grilled cheese, quesadillas, chicken, pork, sandwiches, add a teaspoon full of warmed jam to a vinaigarette, mixed into ricotta/goat cheese for crostini - everything. And now is the time to make it when the farmstands have a fabulous selection of hot colored peppers. And don't make a face at the sure jel and obscene amount of sugar. —Canned
Makes about a dozen or so jars
- 1 large red bell pepper, finely chopped
- 4 cups Different colored hot and sweet peppers (yellow, red, green, orange) Put peppers of the same color in the food processor together, then combine
- 4 cups white wine vinegar
- 3.5 packets Sure jel pectin
- 9 cups sugar
- 2 cups dried apricots (cut in quarters with a scissor)
- 1 large red onion, finely diced
- Heat vinegar in a heat-proof container in the microwave for 4 minutes. Pour over sliced apricots and soak until they are room temperature.
- Bring vinegar and apricots to a boil in a large jam pot (or dutch oven - say 6 quarts).
- Add chopped peppers and onion to the vinegar/apricot mixture.
- Stir in sure jel pectin and return to a boil.
- Add sugar slowly, stirring constantly.
- Return to a boil and boil hard 1 minute, until jam sheets off the spoon.
- Pour into clean, sterilized jars and process 10 minutes in a boiling water bath. Keeps until its eaten - not long.
- This recipe was entered in the contest for Your Best Condiment