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Apricot-Jalapeno Jelly - ChiliPepperMagazine 5/90

A home-style Apricot-Jalapeno Jelly - ChiliPepperMagazine 5/90 made with Jalapeno Peppers Removed, Red Bell Pepper Removed, Cider Vinegar, Sugar, and Liquid Pectin. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1
• 2 cup
• 6 cup
• 3 oz
• 4 drop

Method (preview)

1. 1

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

2. 2

   Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan.

3. 3

   Bring to a boil.

4. 4

   Boil rapidly, 5 minutes.

5. 5

   Remove from heat; skim off any foam that forms.

6. 6

   Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

7. 7

   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.) From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990.

8. 8

   Vol.

9. 9

   IV, No. 3, pp.

10. 10

    In "Fiery Fruits" article by Nancy Gerlach.

11. 11

    Any fresh green chile can also be substituted, depending on your heat preference.