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Recipe: Apricot Jalapeno Jelly
Similar Categories: Apricot, Jalapeno, Jelly
1/2 c Jalapeno peppers, stems &
-seeds removed
1 lg Red bell pepper, stem &
-seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots,
-chopped
6 c Sugar
3 oz 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.)
-seeds removed
1 lg Red bell pepper, stem &
-seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots,
-chopped
6 c Sugar
3 oz 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.)
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