Saturday, July 21, 2012

Apricot Jalapeno Jelly

There are many versions of recipes for this jelly.  One of my larger stove top burners stopped working, so I got out my Ball Jam Maker and took a look at the recipes that come with that.



 I used their Pepper Jelly recipe, but instead of any green pepper, I split the amount with red bell pepper and dried apricots.  It's good, and more of a mild pepper jelly recipe.  I made 4 perfect 1/2 pints of jelly. 

Next, I'll make a Hot Pepper Jelly.  One with a bit more heat to it.  This is my first year canning pepper jellies.

I did a lot of researching on the Internet, and many reviews stated that the recipes requiring 2 cups of cider had too much.  The Ball Jam recipe book required 2/3 cup for 4 - 1/2 pints. 

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4 comments:

  1. simplicityinthemakingJuly 21, 2012 at 8:15 PM

    Sounds hot!
    Hows the market going?

    ReplyDelete
  2. TxFarmhouseJuly 21, 2012 at 8:17 PM

    Apricot jelly, yes.. jalapenos, no. I love the smell but prefer no hot. But it looks delicious!!

    ReplyDelete
  3. The 3 ForagersJuly 22, 2012 at 6:33 PM

    Wow, this sound fantastic, sweet and hot, maybe good for a BBQ sauce?
    Great improv, too!

    ReplyDelete
  4. Candy C.July 23, 2012 at 12:41 PM

    I picked up some straberries on sale yesterday, how about Strawberry-Jalapeno jam? :)

    ReplyDelete

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