Apricot-jalapeno jelly
6 servings
Ingredients
| Quantity | 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 | |
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."