Apricot-jalapeno jelly

Yield: 6 servings

Measure Ingredient
½ cup Jalapeno peppers, stems & seeds removed
1 large Red bell pepper, stem & 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.)

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."

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