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 possible to follow the history of meal recipes way back into distant history, in fact as far into history as the Egyptians, and maybe further still. Having said that, generally, these early records were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. He also recounts how the ancient cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Later, there were some interesting books from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food eaten by the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including basil and coriander. The introduction of these new foods and spices led to a surge in recipe books, some of which still exist in private collections. The arrival of television brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apricot Jalapeno Jelly recipe.
