Apricot-Jalapeno Jelly Recipe

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Apricot-Jalapeno Jelly Ingredients

1/2 cup jalapeno peppers, stems & seeds rem, oved
1 large red bell pepper, stem & seeds remov, ed
2 cup cider vinegar
1 and 1/2 cups dried apricots, choppe, d
6 cup sugar
3 oz liquid pectin
4 drops red food color

A Recipe for
Apricot-Jalapeno Jelly

Cheese - milk's leap toward immortality.
Clifton Fadiman

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This Apricot-Jalapeno Jelly recipe is one of many in our Ethnic Category.

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
Madeleine L'Engle (1918--) American author.

This Recipe for Apricot-Jalapeno Jelly is one of thousands in the Recipes-to-go Ethnic Cookbook.

My favorite animal is steak.
Fran Lebowitz

Apricot-Jalapeno Jelly Recipe
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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.
Matt Lauer , on NBC's "Today" show, August 22, 1996

This is a recipe for Apricot-Jalapeno Jelly from the recipe cookbook of Recipes-to-go (Ethnic)

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
Author Unknown

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C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C.
Cookie Monster , character on "Sesame Street," U.S. children's television program

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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.
Henry David Thoreau

What garlic is to food, insanity is to art.
Anonymous

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Vanity is the food of fools.
Anonymous

Apricot-Jalapeno Jelly

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Apricot-Jalapeno Jelly Directions

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."

Serves: 6

Apricot-Jalapeno Jelly Recipe brought to you by Recipes To-Go

Apricot-Jalapeno Jelly Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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