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Recipe Name: Apricot-jalapeno Jelly Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Jalapeno peppers, stems &
seeds removed
1 Red bell pepper, stem &
2 Cup(s) Cider vinegar
1 1/2 Cup(s) Dried Apricots, chopped
6 Cup(s) Sugar
3 Ounce(s) Liquid pectin
4 Red food color
Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman
<> 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."
DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glen's
MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 5504
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 226.9mg
Potassium: 2756.4mg
Carbohydrates: 1406.2g
Fiber: 22.8g
Sugar: 1305.6g
Protein: 7.3g

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