Apricot-Jalapeno Jelly

Title:
Apricot-Jalapeno Jelly

Yield:
1 Servings

Categories:
Jelly




Ingredients:





   1/2 c  Jalapeno peppers; stems &


          -seeds removed


     1 lg Red bell pepper; stem &


          -seeds removed


     2 c  Cider vinegar


 1 1/2 c  Dried apricots; chopped


     6 c  Sugar


     3 oz Liquid pectin


     4 dr Red food color






 Date: Sun, 24 Mar 1996 00:04:12 -0500


 


 From: Wendy Lockman 


 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."


 


 MM-RECIPES@IDISCOVER.NET


 


 MEAL-MASTER RECIPES LIST SERVER


 


 MM-RECIPES DIGEST V3 #85


 


 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.