Apricot-Jalapeno Jelly Recipe


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


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We hope you enjoy this Apricot Jalapeno Jelly recipe.

 


Apricot-Jalapeno Jelly Recipe, one of many tasty recipes brought to you by Recipes Ideas




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