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Ingredients:
1/2 cup stemmed seeded jalapeño peppers
1 large red bell pepper, stemmed, seeded
2 cup cider vinegar
1 1/2 cup chopped dried apricots
6 cup sugar
3 oz liquid pectin
4 drop red food color
Instructions:
Put jalapeñnos, bell pepper, and vinegar in blender. Puree until coarsely
ground and small chunks remain.
Combine apricots, sugar, and 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 processed in a boiling water bath for
10 minutes.
This recipe yields about 7 half-pint containers.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"7 half-pints"
Servings: 0
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Apricot Jalapeno Jelly Recipe brought to you by Mexican Recipes To-Go
