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This is what we're making for sure: Apricot - Jalapeno Jelly
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):
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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- Fruit butters, chutneys, salsas, pickles, olives, grape leaves.... - Meryl - 8:40pm on 08/31/07
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- I also have good ones for wine jellies, pickled beets, bar-b-q relish, catsup - CynUpstateNY - 9:08pm on 08/31/07
- Cyn, the wine jelly sounds awesome. Would you post that recipe? Thanks! [NT] - Traca - 1:56am on 09/02/07
- Cyn, this sounds great. Please post! [NT] - Meryl - 9:11pm on 08/31/07
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- I thought that was an urban legend! It's not? What does it taste like? [NT] - Traca - 10:43pm on 08/31/07
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- Thank you! I'm completely fascinated now.... [NT] - Traca - 4:00pm on 09/01/07
- Urban legend??!! HA!! You've just proved you don't have a southern bone in your body :) - cheezz - 8:16pm on 09/01/07
- True! I was raised in the Midwest...before I moved to the Pacific Northwest.... - Traca - 8:38pm on 09/01/07
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- This is what we're making for sure: Apricot - Jalapeno Jelly - Traca - 4:10pm on 09/01/07