|
| Apricot Jalapeno Jelly
1/2 cup of stemmed seeded jalapeño peppers
1 large red bell pepper, stemmed, seeded
2 cups of cider vinegar
1 1/2 cups of chopped dried apricots
6 cups of sugar
3 ounces of liquid pectin
4 drops of red food color
Put jalapeños, bell pepper, and vinegar in blender. Puree until 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 processed in a boiling water bath for 10 minutes.
This recipe yields about 7 half-pint containers.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
|
Dips & Sauces Cookbooks
|
|
|
