How To make APRICOT JALAPENO JELLY
Ingredients
1/2
cup
jalapeno peppers, stems/seeds removed
1
lg
red bell pepper, stem/seeds removed
2
cup
cider vinegar
1/2
cup
apricots, dried and chopped
6
cup
sugar 3 oz liquid pectin
4
each
drops red food color
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.)
Yield: 3 pints (I got 7 half pint containers.)
This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.
How To make APRICOT JALAPENO JELLY's Videos
How to Make Hot Pepper Jelly ????????️ Great with cream cheese & Ritz crackers! PREPPER PANTRY #canning
This is the first video in the new Holiday Series, focusing on tasty, traditional foods that you can prepare and serve at Thanksgiving, Christmas, and New Year's. We love to eat Hot Pepper Jelly with cream cheese and Ritz Crackers as an hors d'oeuvre over the holidays, but it can also be used as a tasty way to dress up chicken or pork.
Here is a link to the steam canner in this video:
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INGREDIENTS
4 1/2 cups finely chopped bell peppers
1/2 cup chopped jalapeños (remove seeds if you don't want it too spicy)
1 1/4 cups apple cider vinegar
1 1/2 packages Sure-Jell
5 cups sugar
This recipe makes about a dozen 4 oz. jars or 6 half-pint jars.
Peach Jalapeno Jam Recipe
In this peach jalapeno jam recipe, we’ll use peaches, jalapenos, less sugar than in traditional jam, and no store-bought pectin. It’s a summer favorite that is not too sweet and not too spicy.
Recipe:
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Jam It Up June ~ Honeyed Apricot Jalapeño Jam
I am very excited to participate in the Jam It Up June Collaboration! I decided to make Honeyed Apricot Jalapeño Jam using Pomonas Pectin. This is a savory-sweet Jam that will lend itself well to using in recipes!
After you make this, be sure to make Honeyed Apricot Jalapeño Chicken:
Thank you to Tony at Kettle Kitchen for putting this collaboration together.
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I am also continuing my review of several canning jar lids. This time I am reviewing Denali Canning Lids.
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DIY Apricot Jalapeno Jam
I love you can! There is nothing better than eating something to put work into. One of my favorite things to can and eat is apricot jalapeno jelly it is so good and tasty.
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Tips and Tricks to make Pepper Jelly, revisited ~ no measurements, Cranberry Orange Clove variety
Two seasons ago I uploaded my first tips-and-tricks video. Here, I revisit the topic.
Learn my tips and tricks to making delicious pepper jelly, with no steps skipped. I do not give measurements because my recipe is a family secret handed down to me from my grandmother, but the basic principles can be applied to your own cooking with pepper jelly.
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~Habanero Apricot Jelly With Linda's Pantry~
I hope you enjoy this video on how to make this delicious Jam.
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