Find Some Recipes - APRICOT-JALAPENO JELLY

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APRICOT-JALAPENO JELLY

Ingredients And Procedures

Ingredients
1/2	cup	jalapeno peppers, stems/seeds removed
1	lg	red bell pepper, stem/seeds removed
2	cup	cider vinegar
1/2	cup	apricots, dried and chopped
6	cup	sugar 3 oz liquid pectin
4	each	drops red food color

Directions:
Put jalapenos, bell pepper, and vinegar in blender. Puree 'til 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 cool. (I processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.) 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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<h1>APRICOT-JALAPENO JELLY</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3>Ingredients</TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>jalapeno peppers, stems/seeds removed</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>lg</TD><TD class=ingredient>red bell pepper, stem/seeds removed</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>cider vinegar</TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>apricots, dried and chopped</TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>cup</TD><TD class=ingredient>sugar 3 oz liquid pectin</TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>drops red food color</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4> Directions: </TD></TR><TR><TD colSpan=4>Put jalapenos, bell pepper, and vinegar in blender. Puree 'til 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 cool. (I processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.) 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. </TD></TR></TBODY></TABLE> 
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