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Apricot-Jalapeno Jelly


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













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


½ cup jalapeño pepper
stems and seeds removed
1 large sweet red bell peppers
stems and seeds removed
2 cups apple cider vinegar
½ cup apricots
dried and chopped
6 cups sugar
3 ounces liquid pectin
4 each food coloring


Put jalapenos, bell pepper, and vinegar in blender. Purée '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.


* not incl. in nutrient facts

Add review




Arvada, United States
 almost 10 years ago

Is there away to make the Jalapino apricot jell with out drying the apricots first?
Thank you Cindy in western Colorado

Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 7970% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 67g 67%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 17% Vitamin C 58%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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