Christmas Pepper Jelly

Christmas Pepper Jelly

This Recipe Makes A Peppery Golden, Translucent Jelly With Colourful Bits Of Pepper Suspended Throughout The Gel. 

Serve It With Cheese Or Melt It Onto Grilled Or Sautéed Dishes To Add Sparkling Flavour Highlights. 

1/3 Cup Finely Sliced Dried Apricots
¾ Cup White Or White Wine Vinegar
¼ Cup Finely Diced Red Onion
¼ Cup Finely Diced Seeded Sweet Red Pepper
¼ Cup Finely Diced Green Chilli Peppers, Including Seeds (hot Or Sweet)
3 Cups Granulated Sugar
1 Pouch (85 Ml) Bernardin Liquid Pectin

Place 6 Clean 125ml (4 Oz)or 3 Clean 250ml (8 Oz) Mason Jars On A Rack In A Boiling Water Canner; Cover Jars With Water & Heat To A Simmer (180°f). Set Screw Bands Aside. Heat Snap Lid Sealing Discs In Hot Water, Not Boiling (180°f). Keep Jars & Lids Hot Until Ready To Use. 

With Scissors Or Knife, Cut Apricots Into 1/8 Inch Slices. Measure Into A Large Deep Stainless Steel Saucepan With Vinegar; Let Stand 4 Hours. Add Diced, Red Onion & Green Peppers To Apricots. Stir In Sugar. 

Over High Heat, Bring Mixture To A Full Rolling Boil; Stir In Liquid Pectin. Stirring Constantly, Boil Hard 1 Minute. Remove From Heat. 

Quickly Pour Jelly Into A Hot Jar, Dividing Solids Equally Among Jars & Filling To Within ¼ Inch Of Top Of Jar (headspace). Wipe Jar Rim Removing Any Food Residue. 

Centre Hot Lid On Clean Jar Rim. Screw Band Down Until Resistance Is Met, Then Increase To Fingertip Tight. 

Return Filled Jar To Rack In Canner. Repeat For Remaining Jelly. When Canner Is Filled, Ensure That All Jars Are Covered By At Least One Inch Of Water. Cover Canner & Bring Water To Full Rolling Boil Before Starting To Count Processing Time. At Altitudes Up To 1000 Ft, Process –boil Filled Jars – 10 Minutes.* 

When Processing Time Is Complete, Remove Canner Lid, Wait 5 Minutes, Then Remove Jars Without Tilting & Place Them Upright On A Protected Work Surface. Cool Upright, Undisturbed 24 Hours; Do Not Retighten Screw Bands. 

After Cooling Check Jar Seals. Sealed Lids Curve Downward & Do Not Move When Pressed. Remove Screw Bands; Wipe & Dry Bands & Jars. Store Screw Bands Separately Or Replace Loosely On Jars, As Desired. Label & Store Jars In A Cool, Dark Place. 

For Best Quality, Use Home Canned Foods Within One Year. 

Makes 6 X 125ml (4 Oz) Or 3 X 250ml (8 Oz) Jars.