|
| Apricot-Jalapeño Jelly
1/2 cup of jalapeño peppers, stemmed, seeded
1 large red bell pepper, stemmed, seeded
2 cups of cider vinegar
1 1/2 cups of dried apricots, chopped
6 cups of sugar
3 ounces of liquid pectin
4 drops of 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. |
Dips & Sauces Cookbooks
|
|
