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Apricot Jalapeno Jelly
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- #48347
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
1/2 cup jalapeno peppers
1 large red bell pepper
2 cups cider vinegar
1 1/2 cup chopped dried apricots
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring
directions
Remove the stems and seeds from the jalapenos and red bell pepper. Add the peppers along with the vinegar to a blender or food processor. Process until coarsely ground but not pureed.
Scrape the pepper mixture into a large saucepan. Add the apricots and sugar and bring to a boil over medium-high heat. Let boil for 5 minutes then remove the pan from the heat and skim off any foam on the surface.
Let the mixture cool for 2 minutes then stir in the pectin and food coloring (if using).
Pour the jelly into sterilized jars, seal the lids, and let cool completely. Process in a water bath for 10 minutes if desired.
nutrition data
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.
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reviews & comments
June 27, 2013
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.
July 31, 2012
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!
December 20, 2008
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...
February 22, 2008
I forgot to mention... this jelly is soooooo good on eggs as well!
February 20, 2008
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!
December 9, 2007
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.
August 30, 2007
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.