Recipe: Apricot Pepper Jelly

Hi,

I found this recipe in the Kithcen Link archives last year.

Rochelle

Apricot Jalapeno Jelly #2

1/2 c Jalapeno peppers, stems & seeds removed
1 lg Red bell pepper, stem & seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots, chopped
6 c Sugar
3 oz Liquid pectin
4 Drops red food color

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.)

"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, New Mexican chilies will tame it down." Habanero or Jalapeno-Fruit Jam

It's easy . All you have to do is follow the Jelly/Jam recipe that comes with either Sure-Jell or Certo pectin and add the desired amount of Habs or Jalapenos chopped coarsely, it's finger likkin' good stuff. ;{)