Advertisement
Recipe: Jalapeno Apricot Jelly
Similar Categories: Jalapeno, Apricot, Jelly
Jalapeno Apricot Jelly
Yield: 1 Servings
1/2 c Jalapenos
; stems and seeds removed
1 lg Red bell pepper
; stems and seeds removed
2 c Cider vinegar
1 1/2 c Chopped dried apricots
6 c Sugar
3 oz Liquid pectin
3 dr Red food coloring*; (3 to 4)
; (I omitted)
*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on their
own, and I didn't add any food coloring. I think it would spoil the effect.
Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely
ground and small chunks remain. Combine apricots, sugar and chili mixture
in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from
heat and skim off any foam that forms. Allow mixture to cool for 2 minutes.
Then mix in pectin and food coloring, if using. Pour into sterilized jars,
seal and cool. (I processed in a boiling water bath for 10 minutes.) Yield:
3 pints. (I got 7 half pints.) Gerlach writes: "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
t down." From Nancy Gerlach's "Fiery Fruits" article in "Chile Pepper: The
Magazine of Spicy Foods," May/June 1990. Vol. IV, No. 3. Pp. 30-31.
Electronic format by Cathy Harned.
Converted by MM_Buster v2.0l.
Yield: 1 Servings
1/2 c Jalapenos
; stems and seeds removed
1 lg Red bell pepper
; stems and seeds removed
2 c Cider vinegar
1 1/2 c Chopped dried apricots
6 c Sugar
3 oz Liquid pectin
3 dr Red food coloring*; (3 to 4)
; (I omitted)
*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on their
own, and I didn't add any food coloring. I think it would spoil the effect.
Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely
ground and small chunks remain. Combine apricots, sugar and chili mixture
in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from
heat and skim off any foam that forms. Allow mixture to cool for 2 minutes.
Then mix in pectin and food coloring, if using. Pour into sterilized jars,
seal and cool. (I processed in a boiling water bath for 10 minutes.) Yield:
3 pints. (I got 7 half pints.) Gerlach writes: "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
t down." From Nancy Gerlach's "Fiery Fruits" article in "Chile Pepper: The
Magazine of Spicy Foods," May/June 1990. Vol. IV, No. 3. Pp. 30-31.
Electronic format by Cathy Harned.
Converted by MM_Buster v2.0l.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Jalapeno, Apricot, Jelly
| Guacamole Skinny | Mexican Chocolate Granita |
