Free Recipe Apricot-Jalapeno Jelly
Recipe Type: Free Toppings Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Apricot-Jalapeno Jelly Recipe
1/2 c Jalapeno peppers, stems &
1 And 1/2 cups dried apricots,
-seeds removed
-chopped
1 lg Red bell pepper, stem &
6 c Sugar
-seeds removed 3
oz Liquid pectin
2 c Cider vinegar
4 Drops red food color
Apricot-Jalapeno Jelly Preparation
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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