| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Jelly |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Jalapeno peppers; stems & seeds removed |
| 1 |
lg |
Red bell pepper; stem & seeds removed |
| 2 |
c |
Cider vinegar |
| 1 1/2 |
c |
Dried apricots; chopped |
| 6 |
c |
Sugar |
| 3 |
oz |
Liquid pectin |
| 4 |
dr |
Red food color |
INSTRUCTIONS
Date: Sun, 24 Mar 1996 00:04:12 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely
ground and small chunks remain.
Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large
saucepan. Bring to a boil. Boil rapidly, 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 you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water
bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol. IV,
No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "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."
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