Apricot Pepper Jelly

Instructions

1. Prepare the ingredients: Start by washing and chopping the apricots, bell peppers, and jalapeños. Make sure to remove the seeds from the jalapeños for a milder heat level.

2. Cook the fruit mixture: In a large pot, combine the diced apricots, bell peppers, jalapeños, and apple cider vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.

3. Add sugar: Once the mixture is boiling, stir in the granulated sugar until it dissolves completely. Let the mixture come back to a rolling boil.

4. Incorporate pectin: Stir in the liquid pectin and continue to boil the mixture for 1-2 minutes, stirring constantly.

5. Test for doneness: To check if the jelly is ready, perform a gel test by placing a small amount of the hot mixture on a chilled plate. If it sets and wrinkles when pushed with your finger, it's done. If not, continue boiling for another minute and retest.

6. Remove from heat: Once the jelly reaches the desired consistency, remove the pot from the heat and skim off any foam that may have formed on the surface.

7. Can the jelly: Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, seal with lids, and process in a water bath canner for 10 minutes.

8. Cool and store: After processing, remove the jars from the canner and let them cool at room temperature. Check the seals before storing the jars in a cool, dark place.