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6 servings
suggest servings
| 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 |
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.
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.
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-92
|
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 202.0g | 67% |
| Dietary Fiber 1.0g | 2% |
| Sugars 201.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 17% | Vitamin C | 58% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...
Sounds delicious! I'll be sure to try it!
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