Apricot-Jalapeno Jelly

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

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30 minutes Prep: 10 minutes Cook: 20 minutes

797 calories per serving view nutrition facts

Ingredients

1/2	cup	jalapeno peppers	stems and seeds removed
1	large	sweet red bell pepper	stems and seeds removed
2	cups	cider vinegar
1/2	cup	apricots	dried and chopped
6	cups	sugar
3	ounces	liquid pectin
4	each	food coloring	red

Directions

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

Combine apricots, sugar, and 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, peeled New Mexican chiles will tame it down.

Reviews

This recipe is truly wonderful. I love it, and have made it several times. Makes great hostess gifts. I love it so much I have shared it with all my friends. Thank you to whom ever shared this recipe!
over 8 years ago

-92

Absolutely great jelly! It received rave reviews! Wonderful served with softened cream cheese on crackers. I tried a mixture of apricots and nectarines it was wonderful too.
over 9 years ago

-92

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