Apricot Pepper Jelly

The first of this year's crop of apricots are starting to hit the fruit stands near us.  I grew up in apricot country  and love anything baked or made with apricots.

One of my favorite apricot recipes is Apricot Pepper Jelly.  It is a derivative of the standard green jalapeno jelly.  This one is much more colorful and the apricots provide a nice flavor.  The great thing about this recipe is that it uses dried apricots so it can be made any time of year. Make sure to buy California dried apricots.  They are sun-dried and have a more intense flavor than some of the imported apricots.  I usually get mine from local growers, however, Trader Joe's always has packaged California dried apricot on their shelves.

Of course, this jelly is great with cream cheese and crackers or bagels.  It's also nice in a glaze for ham or chicken.  Combine some with your favorite BBQ sauce and use on ribs. For an easy appetizer I like to put small squares of puff pastry in a mini-muffin pan and a cube of brie cheese.  Bake then top with a dollop of this jelly.  They never last long!

This is a very simple jelly to put together.  A little chopping, a little blender action, throw it in the pan and cook for 5 minutes.

Apricot Pepper Jelly

2 cups red pepper strips
2 cups cider vinegar
¼ cup (or more, depending on taste) chopped fresh jalapeno peppers (seeded)
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin

Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor.  Pulse until small chunks remain.  Combine with apricot slivers and sugar in saucepan; bring to a boil.  Boil and stir 5 minutes.  Remove from heat; skim off any foam.  Cool 2 minutes; stir in pectin.  Pour into sterilized jars; seal at once.  (If desired, process in boiling water bath 15 minutes).  Makes 6 ½ cups.

So pretty and so tasty!