Apricot−Jalapeno Jelly

Instructions

1. 1

   This recipe calls for dried apricots, but peaches, nectarines and pears work equally well.

2. 2

   Any fresh green chile can be substituted for the jalapenos, depending on your taste and heat preference.

3. 3

   Serranos will make it hotter; roasted peeled New Mexico chilies will tame it down. 1/2 cup fresh jalapeno peppers, stemmed and seeded, cut up 1 large red bell pepper, stemmed and seeded, cut up 2 cups apple cider vinegar 1 1/2 cups dried apricots, chopped 6 cups granulated sugar 1 (3 ounce) package liquid pectin 4 drops red food coloring, optional (Pat's note: I didn't use) Put jalapeños, red bell pepper and vinegar in a blender of food processor.

4. 4

   Puree or pulse until coarsely ground with some small chunks remaining.

5. 5

   Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quarts).

6. 6

   Bring to a boil; boil rapidly for 5 minutes.

7. 7

   Remove from heat; skim off any foam that forms.

8. 8

   Allow mixture to cool for 2 minutes.

9. 9

   Mix in pectin and food coloring if using it.

10. 10

    Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.

11. 11

    Serving Ideas: With grilled meats or on cream cheese with crackers (I like using the Mini Stoned Wheat Thins).