Apricot Jalapeno Jelly
Source of Recipe
from April at alleasy cookin
Recipe Introduction
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.
List of Ingredients
Apricot Jalapeno Jelly
1/2 cup jalapeno peppers (stems & seeds removed)
1 large red bell pepper (stems & seeds removed)
2 cups cider vinegar
1 and 1/2 cups dried apricots (chopped)
6 cups sugar
3 ounces liquid pectin
4 drops red food color
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.)
Makes 3 pints.Recipe
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