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
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
MsgID: 204310
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
- Read Replies (36)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Preserving - Jams, Jellies
Preserving - Jams, Jellies
- tomato jam
- Freezer Peach-Orange Conserve (with walnuts and maraschino cherries) (1982)
- Ponoma's Universal Pectin Recipes - Glad the pie was good !
- Sugar Free Jellies
- Amber Pear Preserves
- Bacon and Tomato Jam (freezer jam)
- Orange Marmalade (canning recipe)
- Freezer Peach and Pepper Chutney (using onion, ginger, jalapeno and bell pepper)
- Hot Pickled Green Tomatoes (repost)
- Mango Jam
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!