Recipe: Apricot Jalapeno Jelly

Title: Apricot-Jalapeno Jelly
Categories: Toppings, Spices/etc., Hot, Preserve
Yield: 6 servings

1/2 c Jalapeno peppers, stems & 1 And 1/2 cups dried apricots,
-seeds removed -chopped
1 lg Red bell pepper, stem & 6 c Sugar
-seeds removed 3 oz Liquid pectin
2 c Cider vinegar 4 Drops red food color

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

Combine apricots, sugar, & 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.)

From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol. IV,
No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.

Gerlach also wrote: "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."