Recipe: Apricot-Jalapeno Jelly (using dried apricots, blender)

APRICOT-JALAPENO JELLY

Gerlach 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."

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

Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine apricots, sugar and jalapeno 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, cool then seal. Store in refrigerator.

Makes 3 pints (I got 7 half pint containers)
Source: Vicki Oseland, 1997 from Chile Pepper Magazine, May/June 1990 in "Fiery Fruits" article by Nancy Gerlach