Apricot jalapeno jelly
Apricot jalapeno jelly recipe in the canning category
Recipe ingredients:
- 1/2 cup fresh jalapeno peppers, stemmed and seeded, cut up
- 1 large red bell pepper, stemmed and seeded, cut up
- 2 cups apple cider vinegar
- 1 1/2 cups dried apricots, chopped
- 6 cups granulated sugar
- 1, 3 ounces, package liquid pectin
- 4 drops red food coloring, optional
Recipe method:
- Put jalapenos, red bell 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 quarts.
- 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.
- Mix in pectin and food coloring if using it.
- Pour into sterilized jars, seal and cool.
- Process the jars in a water bath for 10 minutes.
Tags: apricot, jalapeno, jelly, recipe, canning, recipes, cooking