Ingredients
1/2 cup jalapeno peppers, stems & seeds rem, oved
1 large red bell pepper, stem & seeds remov, ed
2 cup cider vinegar
1 and 1/2 cups dried apricots, choppe, d
6 cup sugar
3 oz liquid pectin
4 drops red food color
Directions
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely
ground and small chunks remain.
Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large
saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat;
skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food
coloring if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling
water bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches,
nectarines, and pears work equally well. Any fresh green chile can
also be substituted, depending on your heat preference. Serranos will
make it hotter; roasted, peeled New Mexican chiles will tame it down."
Servings: 6 servings
Apricot-Jalapeno Jelly Recipe brought to you by Recipe Ideas
Categories: Fruit; Mexican
The History of Recipes
Food historians have tracked the existence of recipes far back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these old records were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of Roman times made use of many different spices and herbs, including some that we all recognise for example bay, mint and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, including spices like parsley and basil. These new culinary innovations led to a torrent in recipe books, some of which are now in private cookery archives. Over the next few centuries, the rich families of the West strove to serve up the most exotic meals, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the twentieth century, cooking publications were greatly in demand mostly as a result of increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Apricot Jalapeno Jelly recipe.
