gayle-mo
Well-known member
This was originally by Pat in No CA then by Traca.
Hope this is what you are looking for. I copied and pasted it years ago.
Gayle
This recipe was given to me buy Pat in No. Cal., but it's been around the Swap (old Gails) for quite a while.
It's a favorite of mine...and we make it every time we can. YUM! Traca
Apricot-Jalapeno Jelly
Source: Nancy Gerlach from the ChileHeads Website
Contributed by: Judy_Mass at the Swap
Yield: 7 half pint jars
1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up
1 Large Red Bell Pepper, Stemmed and Seeded -- cut up
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
Put jalapenos, red 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 quart). 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. Then mix in pectin.
Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.)
NOTES: Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos, depending on your taste and heat preference. Serranos will make it hotter; roasted peeled New Mexico chilies will tame it down.
May I fill in a blank for you.....
I was the one who posted this recipe at Gail's. I recognized the added notes on the bottom as coming directly from my MasterCook files. I got it from the ChileHeads website where it was attributed to Nancy Gerlach.
I have also used my home-smoked chipotles in this jelly with wonderful results.
Enjoy!
Judy-Mass
YAY! I can't tell you how much I've enjoyed this recipe....thank you for posting many moons ago! It's so fun learning the legacy of these recipes. I'll adjust the notes above. Thanks again! Traca
Hope this is what you are looking for. I copied and pasted it years ago.
Gayle
This recipe was given to me buy Pat in No. Cal., but it's been around the Swap (old Gails) for quite a while.
It's a favorite of mine...and we make it every time we can. YUM! Traca
Apricot-Jalapeno Jelly
Source: Nancy Gerlach from the ChileHeads Website
Contributed by: Judy_Mass at the Swap
Yield: 7 half pint jars
1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up
1 Large Red Bell Pepper, Stemmed and Seeded -- cut up
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
Put jalapenos, red 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 quart). 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. Then mix in pectin.
Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.)
NOTES: Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos, depending on your taste and heat preference. Serranos will make it hotter; roasted peeled New Mexico chilies will tame it down.
May I fill in a blank for you.....
I was the one who posted this recipe at Gail's. I recognized the added notes on the bottom as coming directly from my MasterCook files. I got it from the ChileHeads website where it was attributed to Nancy Gerlach.
I have also used my home-smoked chipotles in this jelly with wonderful results.
Enjoy!
Judy-Mass
YAY! I can't tell you how much I've enjoyed this recipe....thank you for posting many moons ago! It's so fun learning the legacy of these recipes. I'll adjust the notes above. Thanks again! Traca