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This is what we're making for sure: Apricot - Jalapeno Jelly

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Joined: Jan 11, 2007


Posted to Thread #7752 at 4:10 pm on Sep 1, 2007

It was originally given to me by Pat from No. Cal., but it looks like it was around the old swap for a while. Not sure who the original sharer was.

We made this last year and it was such a hit...great to give as gifts and also wonderful to have on hand for an easy, last minute appetizer. Spicy and sweet, it's just delicious.

Here's the recipe...(and probably a good candidate for T&T):

Apricot-Jalapeno Jelly

1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up
1 Large Red Bell Pepper, Stemmed and Seeded -- cut up
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
4 Drops Red Food Coloring -- optional

Put jalapenos, red pepper and vinegar in a blender of food processor. Puree or pulse until coarsely ground with some small chunks remaining.

Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quart). Bring to a boil Boil rapidly for 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 using it.

Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.

Serving Ideas : With grilled meats or on crackers with cream cheese.

Source: Judy/MA and Marc Schermerhorn/Seattle

NOTES : Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos,depending on your taste and heat preference. Serranos will make it
hotter; roasted peeled New Mexico chilies will tame it down.

You can't do anything about the length of your life, but you can do
something about its depth. - M

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