Jalapeno Apricot Jelly
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 c cider vinegar
- 6 c sugar
- 1 lg red bell pepper
- 1/2 c jalapenos
- stems and seeds removed
- (i omitted)
- 3 dr red food coloring* -- to 4
- 1 1/2 c chopped dried apricots
- stems and seeds removed
- 3 oz liquid pectin
- Carbohydrate 3618.66405986814 g
- Cholesterol 0 mg
- Fat 0.771000000235853 g
- Fiber 10.062059445779 g
- Protein 2.23110000051355 g
- Saturated Fat 0.0721800000235853 g
- Serving Size 1 1 Serving (4223g)
- Sodium 14.9766666670471 mg
- Sugar 3608.60200042237 g
- Trans Fat 0.420700000078364 g
- Calories 14058 calories
*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 didnt 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 Gerlachs "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. 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 :
