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Apricot Jalapeno Jelly

recipe at a glance
Rating: 4/5 4 stars
7 reviews

ready in: under 30 minutes
serves/makes:   3 pints
  

recipe id: 48347
cook method: stovetop
Apricot Jalapeno Jelly Recipe
photo by: Stacy
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ingredients

1/2 cup jalapeno peppers, stems & seeds removed
1 large red bell pepper, stem & seeds removed
2 cups cider vinegar
1 1/2 cup dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring

directions

Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely ground and small chunks remain.

Combine apricots, sugar, and 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.)

added by

timetocook

nutrition

57 calories, 0 grams fat, 15 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
343%
number of 4 star votes on this recipe
229%
number of 3 star votes on this recipe
114%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
114%
number of unrated comments on this recipe0



Registered Member at CDKitchen.com
Member since:
Jun 27, 2013





REVIEW: recipe rating
This recipe was such a disappointment. It was more log a sauce than a jelly and way to much vinegar. What a wast of money and time.


Registered Member at CDKitchen.com
Member since:
Jul 31, 2012





REVIEW: recipe rating
I made this today, but changed the amount of vinegar to 1 1/2 cups. The amount of jalapenos was about right. I used 3 large and removed the seeds from just one. One thing I noticed after the jelly had cooked is the large chunks of apricots. Next time I will make sure to cut them smaller. I used my immersion blender, very carefully, and was able to get the consistency I was looking for. Thanks for the great recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
I too think the vinegar is overwhelming so I decreased to 1 1/2 c. also have made it with dried pineapple, papaya, mango.

AWESOME!!!! Thanks for sharing...


Registered Member at CDKitchen.com
Member since:
Feb 20, 2008





REVIEW: recipe rating
I forgot to mention... this jelly is soooooo good on eggs as well!


Registered Member at CDKitchen.com
Member since:
Feb 20, 2008





REVIEW: recipe rating
This recipe is great! Although, the first batch was waaaay overwhelming with the vinegar, so I reduced it to 1 3/4 cups. It turned out a lot better, but I think I might decrease it another 1/4 cup.

I also up'd the amount of jalapeno peppers to 1/2-1 cup, because I like lots of spice and chunks.

I also omitted the food coloring because I like the natural amber color it already had. I submitted a photo. I like to serve this with a block of cream cheese and the preserves poured over top, then served with crackers. It's always a hit at parties!


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe would be great without so much cider vinegar taste, otherwise it was easy and will be good on pork chops or roast. Just not that great on toast or biscuit.


Guest at CDKitchen.com




REVIEW: recipe rating
It turned out Sweet & Hot the way I like it.

I used one packet of powdered pectin instead of the liquid. Two packets are needed for a jelly consistency. However, with one packet it has the consistency of a salad dressing. WHAT a tasty dressing, and no fat.

Also, to get the heat and flavor I wanted, I only removed the stems from the jalapenos.