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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
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.