Best 7 Apricot Jelly Recipes

APRICOT JALAPENO JELLY

Steps:

• Place the jalapenos, pepper and vinegar in a blender (or food processor).
• Pulse until small chunks remain.
• Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
• Bring to a boil; boil rapidly for 5 minutes.
• Remove from the heat; skim off any foam that forms.
• Allow mixture to cool for 2 minutes.
• Mix in the pectin.
• Pour into sterilized jars, seal and cool.
• (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
• * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

APRICOT JELLY

Steps:

• Combine apricots and water.
• Over medium heat bring mixture to a boil.
• Reduce heat to a simmer gently for 5 minutes
• Take pan off heat; skim and let set 30 minutes.
• Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
• Line sieve with 4 layers of clean damp cheese cloth.
• Strain; cover the juice and refrigerate overnight.
• Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
• To make the jelly, combine juices when they are warm add sugar.
• Stirring constantly until sugar is dissolved, bring to a rolling boil.
• Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
• Remove pan from heat; skim off foam.
• Ladle into hot jars, leaving 1/4 inch head space.
• Water bath for 15 minutes.

HABANERO APRICOT JELLY

Steps:

• Using a food processor, finely mince the diced apricots.
• Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick).
• Using a food processor, finely mince the red bell pepper and habanero peppers.
• Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves.
• Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute.
• Remove from heat and whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly.
• Ladle the jelly into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

APRICOT JELLY ROLL WITH WHITE CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil.
• For the chiffon cake: In a medium bowl, whisk together the cake flour and 1/4 cup of the sugar. Add the baking powder and salt to the bowl and whisk together. Set aside.
• In a separate bowl, whisk together the 3 egg yolks, milk, vegetable oil and vanilla until combined.
• Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Fold in the yellow food coloring to reach the desired color. Set aside.
• Meanwhile, add the 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 1/2 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
• With a rubber spatula, incorporate a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
• Line a quarter sheet pan with parchment paper and butter the parchment and the sides of the pan. Pour in the cake batter and smooth out to fill all the corners. Bake until a cake tester comes out clean, about 15 minutes.
• While the cake is baking, prepare your fillings: Melt the white chocolate in a medium heatproof bowl set over a small saucepan of simmering water (don't let the bowl touch the water). When the chocolate is melted, allow it to cool slightly and whisk in the mascarpone and confectioners' sugar. Remove one cup of this mixture and add to a piping bag fitted with a star tip.
• Before the cake comes out of the oven, dust a tea towel larger than the pan with a nice layer of confectioners' sugar. When cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert it onto the prepared tea towel and carefully remove the parchment paper. Roll up the cake with the tea towel from short end to short end and move onto a wire rack and to cool, seam-side down, for 20 minutes.
• While the cake is still somewhat warm, unroll it and smear the inside with a thick layer of apricot jam.
• On top of the jam, add the mascarpone filling from the bowl (save what is in the piping bag for decorating at the end). Cover the jam with mascarpone filling from end to end.
• Reroll the cake, removing the tea towel as you roll. Allow the cake to completely cool and set, seam-side down.
• Decorate the cake by piping the remaining mascarpone mixture down center of the cake and around the base. Add white chocolate curls all over.

APRICOT HABANERO JELLY

Steps:

• Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
• DO NOT stick your nose in the blender and take a whiff after you open it.
• In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
• Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
• Add the certo and bring to a boil again.
• Skim , pour into jars and seal.
• Let cool upside down, so the seal becomes vacuum packed.
• Makes about 24 oz of jelly.
• ** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.

APRICOT JELLY {OR JELLO}

Steps:

• Place water in small bowl.
• Sprinkle over gelatine, stir to combine.
• Set aside 5 minutes till absorbed.
• Place nectar and sugar in saucepan.
• Stir over medium heat till sugar dissolves.
• Add gelatine mixture, stir till dissolved.
• Pour into greased 6 cup mould.
• Refrigerate till set.

APRICOT AND CRANBERRY JELLY

Steps:

• Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.