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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From yahoo group files. I think this would be awesome brushed on meats for a glaze. Ingredients:
1 (6 ounce) package dried apricots, chopped (about 1 1/4 cups) |
3/4 cup chopped red bell pepper |
1/4 cup seeded chopped jalapeno chile |
2 1/2 cups cider vinegar |
1 1/2 cups water |
1 (1 3/4 ounce) box powdered pectin |
6 cups sugar |
Directions:
1. In a blender or food processor, chop apricots, peppers, and 1 3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy bottomed 8 to 10 quart pan. 2. Rinse food processor / blender with the 1 1/2 cups water and remaining 3/4 cup vinegar, pour into pan. Stir in pectin, bring to a full rolling boil over high heat, stirring constantly. 3. Quickly add sugar, still stirring. Return to a full rolling boil, then boil, stirring for 1 minute. (If using a 2 oz box of pectin, boil for 2 minutes.). 4. Remove from heat and skim off any foam. Ladle hot jelly into prepared half pint jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude. 5. Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2 inch headspace, apply lids. Let stand for 12 to 24 hours at room temperature, freeze or refrigerate. |
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