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Title: Jalapeno Apricot Jelly
Categories: Insert Jam
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 | Dr red food coloring* |
*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 it 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.
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