Recipe - Jalapeno Apricot Jelly

One half cup Jalapenos
Stems and seeds removed
1 lg Red bell pepper
Stems and seeds removed
2 cup Cider vinegar
1 One half cup Chopped dried apricots
6 cup Sugar
3 ounce Liquid pectin
3 dr Red food coloring* to 4
(I omitted)

*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.
3031. Electronic format by Cathy Harned.

Posted to Master Cook Recipes List, Digest #114

Date: Tue, 11 Jun 1996 09:12:50 0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By :