Finally we are seeing some production from the garden—okra (and more okra) and peppers (and more peppers). Understand, I am not complaining. I will take whatever the garden produces.
But, what to do with all the peppers? In year’s past, I have been known to ship some to my sister so she can make chipotles for me. Not wanting to pay for shipping peppers across state lines, I went into jelly production.
I have always loved jalapeno jelly as a glaze for chicken and pork as well as the ubiquitous use of it as a dip with cream cheese. Last year, I ran across this recipe and it is so much more exciting (and prettier) than the regular green-tinted kind.
Apricot-Jalapeno Jelly
1/2 c. fresh jalapenos, chopped
For more heat, keep some seeded.
1 large bell pepper, chopped
If you have a red bell pepper, it makes for a prettier jelly, but any bell pepper will work. I used two small yellow ones.
2 c. apple cider vinegar
6 oz. dried apricots, chopped
6 c. sugar
1 3-oz. pkg. liquid pectin
Place peppers and vinegar in food processor and pulse until coarsely ground. Do not puree the peppers but leave some small chunks.
Combine apricots, sugar and pepper-vinegar mixture in a large saucepan and bring to a boil stirring often. Carefully watch because it will easily boil over. When it has reached a full boil, set timer for 5 minutes and stir constantly. Remove from heat. (You can skim off any foam at this time.) Let cool for two minutes.
Mix in pectin. Pour into sterilized half-pint jars and seal. Process for 10 minutes in a water bath. Makes about seven half-pint jars.
