Apricot Jalapeno Preserves
MexicanVegetarianIntermediate5 minBy Northstar
Ingredients
Servings
4
- 0.5 cup jalapeno peppers, stems and seeds removed
- 1 each red bell pepper, stem and seeds removed
- 2 cup cider vinegar
- 0 cup dried apricots, chopped
- 6 cup granulated sugar
- 3 oz liquid pectin
- 4 drop red food color (optional)
Instructions
- 1
Put jalapenos, bell pepper and vinegar in blender.
- 2
Puree until coarsely ground and small chunks remain.
- 3
Combine apricots, sugar and jalapeno mixture in large saucepan.
- 4
Bring to a boil.
- 5
Boil rapidly for 5 minutes.
- 6
Remove from heat; skim off any foam that forms.
- 7
Allow mixture to cool for 2 minutes.
- 8
Mix in pectin (and food coloring if desired).
- 9
Pour into sterilized jars, seal, and process in a boiling water bath for 10 minutes.
- 10
Yield: 3 pints
Tags
greekjoy-of-canning