Apricot Jalapeno Preserves

Apricot Jalapeno Preserves

Ingredients:
1/2 cup jalapeno peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
3 ounces liquid pectin
4 drops red food color (optional)

Directions:
Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks
remain.
Combine apricots, sugar and jalapeno mixture in large saucepan. Bring to a boil. Boil rapidly for 5
minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes.
Mix in pectin (and food coloring if desired). Pour into sterilized jars, seal, and process in a boiling
water bath for 10 minutes.
Yield: 3 pints
Apricot Jalapeno Preserves 12
Apricot Nectar
This purée is thinned with ice water (to suit your taste) when served as a drink.
Apricots, pitted and sliced
Boiling water
Lemon juice (optional)
Granulated sugar
Measure prepared fruit into a large pot and add 1 cup boiling water to each quart of fruit. Simmer
fruit in water until it is soft. Press fruit and water through a fine sieve or put through a food mill.
Measure the nectar into a large pot, add sugar to taste, and add 1 tablespoon lemon juice to each quart
of nectar, if desired. Reheat to dissolve sugar.
Pour into clean, hot jars, leaving 1/2−inch headspace; seal. Use half−pint or pint jars only. Process in
boiling water bath 15 minutes.
Yield: 3 1/4 quarts prepared fruits and 3 1/4 cups water yield approximately 9 pints nectar.
Apricot Nectar 13
Apricot Pepper Jelly