Apricot Red Pepper RelishPeppers and apricotsApricot Red Pepper Relish

When I’m in the mood to do canning in the off season I try to look for recipes that have dried or frozen fruit as one of the ingredients. In the Complete Book of Small Batch Preserving I spotted earlier this winter the Apricot Red Pepper Relish which uses dried apricots and 1/4 cup of Cowboy Candy. I was given a red pepper from the neighbor and making a jar of this relish would be a great gift for them when they come home from vacation!

Apricot Red Pepper Relish

The recipe is more of a savory jam than a relish as it requires using liquid pectin. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 20


  • 1 1/2 cups cider vinegar
  • 1 cup diced sweet red pepper
  • 1/4 cup drained Cowboy candy, diced
  • 1 1/4 cups chopped dried apricot halves
  • 3 cups sugar
  • 1 pouch liquid fruit pectin


  • Combine vinegar, red pepper, and jalapeno peppers in blender or food processor. Process with on/off motion until finely chopped but not pureed. Transfer to large saucepan.
  • Add apricots and sugar. Bring to a boil, reduce heat and cook for 5 minutes. Remove from heat and stir in pectin. 
  • Ladle relish into hot jars to 1/2 headspace. Remove air bubbles and refill if necessary.
  • Wipe rims with wet papertowel and add hot lids/rings. Process for 10 minutes in water bath canner at a full boil.
  • Remove from canner and leave undisturbed on counter overnight. Remove rings and store in pantry.
  • Makes 5 cups.
Keyword Apricot, Apricot Red Pepper Relish