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Makes
about a dozen or so jars
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
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Ingredients
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1
large red bell pepper, finely chopped
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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
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4 cups
white wine vinegar
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3.5 packets
Sure jel pectin
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9 cups
sugar
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2 cups
dried apricots (cut in quarters with a scissor)
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1
large red onion, finely diced
Directions
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Heat vinegar in a heat-proof container in the microwave for 4 minutes. Pour over sliced apricots and soak until they are room temperature.
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Bring vinegar and apricots to a boil in a large jam pot (or dutch oven - say 6 quarts).
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Add chopped peppers and onion to the vinegar/apricot mixture.
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Stir in sure jel pectin and return to a boil.
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Add sugar slowly, stirring constantly.
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Return to a boil and boil hard 1 minute, until jam sheets off the spoon.
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Pour into clean, sterilized jars and process 10 minutes in a boiling water bath. Keeps until its eaten - not long.
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