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Receta Jalapeno Apricot Jelly

Name: Jalapeno Apricot Jelly
Ingredients: 1/2 c. Jalapenos Stems and seeds removed; 1 lrg Red bell pepper Stems and seeds removed; 2 c. Cider vinegar; 1 1/2 c. Minced dry apricots; 6 c. Sugar; 3 ounce Liquid pectin; 3 dsh Red food coloring* -- to 4 (I omitted)

de Global Cookbook

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Ingredientes

1/2 c. Jalapenos Stems and seeds removed
1 lrg Red bell pepper Stems and seeds removed
2 c. Cider vinegar
1 1/2 c. Minced dry apricots
6 c. Sugar
3 ounce Liquid pectin
3 dsh Red food coloring* -- to 4 (I omitted)

Direcciones

*My note: Although the recipe calls for food coloring, the apricots, jalapenos and red pepper combine to make a beautiful orange color on their own, and I didn't add in any food coloring. I think it would spoil the effect. Put jalapenos, bell pepper and vinegar in blender. Puree till coarsely grnd and small chunks remain. Combine apricots, sugar and chili mix in large saucepan. Bring to a boil. Boil rapidly for 5 min. Remove from heat and skim off any foam which forms. Allow mix to cold for 2 min. Then fold in pectin and food coloring, if using. Pour into sterilized jars, seal and cold.
(I processed in a boiling water bath for 10 min.)
Yield: 3pints. (I got 7 half pints.) Gerlach writes: "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." From Nancy Gerlach's "Fiery Fruits" article in "Chile