Apricot Hot Pepper Jelly

Unlike most hot pepper jellies, this one has a lovely fruitiness that makes it a wonderful addition to a cheese plate alongside some Manchego or Brie. It also makes a great glaze for grilled salmon. If you are new to jelly making, this is the perfect entry-level recipe. There is no fresh fruit to pit, peel, and process, and the dried apricots cook up to a thick, jammy consistency without the addition of pectin. I use the fresh Urfa and Aleppo peppers from my garden, but unless you grow your