apricot jalapeno jelly
This is the perfect baked brie topper, or to serve with crackers and sharp cheddar as a snack or appetizer. It is tangy, slightly sweet and has a nice jalapeno bite!
It is sooooooo darn good- you've got to try this!
4 cups fresh apricots
3/4 cup white wine vinegar
2 cups of sugar
1 pouch pectin
3-4 finely chopped jalapeno peppers
1 finely diced pepper (yellow, red or orange)
1. Combine peppers, apricots, jalapenos, vinegar and sugar in a medium stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to a boil and boil rapidly for 1 minute (or longer to achieve desired consistency). Remove from heat.
2. Ladle into sterilized jars and process in a for the Shorter Time Processing Procedure- 5 minutes, with additional minutes if altitude is over 300 ft.
Makes 4-5 half pint jars!
This recipe has been adapted from The Complete Book of Year-Round Small Batch Preserving by Ellie Topp & Margaret Howard.
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