Canning Recipes

Apricot-Jalapeño Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/2 cup jalapeño peppers -- stemmed, seeded
1 large red bell pepper -- stemmed, seeded
2 cups cider vinegar
1 1/2 cups dried apricots -- chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food color -- (optional)

Put jalapeños, bell pepper, and vinegar in blender. Puree until coarsely
ground and small chunks remain.

Combine apricots, sugar, and jalapeño/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
process in a boiling water bath for 10 minutes.

This recipe yields 3 pints.

Comments: 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.

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