Receta Jalapeno Apricot Jelly
Jalapeno peppers, anyone (anyone at all)?
By Eliot, on October 23rd, 2010
Finally we are seeing some production from the garden—okra (and more okra) and peppers (and more peppers). Understand, I am not complaining. I will take whatever the garden produces.
But, what to do with all the peppers? In year’s past, I have been known to ship some to my sister so she can make chipotles for me. Not wanting to pay for shipping peppers across state lines, I went into jelly production.
I have always loved jalapeno jelly as a glaze for chicken and pork as well as the ubiquitous use of it as a dip with cream cheese. Last year, I ran across this recipe and it is so much more exciting (and prettier) than the regular green-tinted kind.
I used some red jalapenos for color.
Apricot-Jalapeno Jelly
1/2 c. fresh jalapenos, chopped
For more heat, keep some seeded.
1 large bell pepper, chopped
If you have a red bell pepper, it makes for a prettier jelly, but any bell pepper will work. I used two small yellow ones.
- 2 c. apple cider vinegar
- 6 oz. dried apricots, chopped
- 6 c. sugar
- 1 3-oz. pkg. liquid pectin
Place peppers and vinegar in food processor and pulse until coarsely ground. Do not puree the peppers but leave some small chunks.
Combine apricots, sugar and pepper-vinegar mixture in a large saucepan and bring to a boil stirring often. Carefully watch because it will easily boil over. When it has reached a full boil, set timer for 5 minutes and stir constantly. Remove from heat. (You can skim off any foam at this time.) Let cool for two minutes.
Mix in pectin. Pour into sterilized half-pint jars and seal. Process for 10 minutes in a water bath. Makes about seven half-pint jars.
As you can see, I have enough peppers to make quite a few more jars.
Jalapeño Pepper