Canned's Notes:
Expand1 large red bell pepper, finely chopped Ask a question about this ingredient
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 Ask a question about this ingredient
4 cups white wine vinegar Ask a question about this ingredient
3.5 packets Sure jel pectin Ask a question about this ingredient
9 cups sugar Ask a question about this ingredient
2 cups dried apricots (cut in quarters with a scissor) Ask a question about this ingredient
1 large red onion, finely diced Ask a question about this ingredient
Heat vinegar in a heat-proof container in the microwave for 4 minutes. Pour over sliced apricots and soak until they are room temperature.
Ask a question about this stepBring vinegar and apricots to a boil in a large jam pot (or dutch oven - say 6 quarts).
Ask a question about this stepAdd chopped peppers and onion to the vinegar/apricot mixture.
Ask a question about this stepStir in sure jel pectin and return to a boil.
Ask a question about this stepAdd sugar slowly, stirring constantly.
Ask a question about this stepReturn to a boil and boil hard 1 minute, until jam sheets off the spoon.
Ask a question about this stepPour into clean, sterilized jars and process 10 minutes in a boiling water bath. Keeps until its eaten - not long.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
