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
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in truth as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and dessert, something we still use today. He also describes how the chefs of Roman times were skilled in the use of many different herbs, including a few that are still present in modern kitchens such as bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new foods and tastes led to an increase in recipe publications, most of which still exist in private collections. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Apricot Jalapeno Jelly recipe.
