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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
Instructions:
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
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. Unknown
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Apricot-Jalapeno Jelly Recipe brought to you by Mexican Recipes To-Go
