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REC: Apricot Chipotle Jelly

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Joined: Dec 10, 2005


Posted to Thread #29748 at 1:55 pm on Jul 13, 2017

* Exported from MasterCook *

Apricot-Chipotle Jelly

Recipe By :Judy Nevius
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc. Condiments And Marinades
Jams & Jellies Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Red Bell Peppers -- stemmed & seeded
3 Or 4 Chipotle Peppers (See Note) -- stemmed & seeded
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
4 Drops Red Food Coloring -- optional

Put the bell peppers and finely chopped chipotles into a blender of food processor with half the vinegar. Puree or pulse until coarsely ground with small chunks remaining.

Place the pureed peppers and the remaining vinegar, apricots, and sugar into a 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. Then mix in pectin and food coloring if you are using it.

Pour into sterilized jars and seal. (I processed the sealed jars in a water-bath for 10 minutes.) Cool.

Yield is about 7 half-pint jars.

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Per Serving (excluding unknown items): 5240 Calories; 1g Fat (0.2% calories from fat); 9g Protein; 1363g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 2 1/2 Vegetable; 8 Fruit; 82 1/2 Other Carbohydrates.

NOTES : I did not use canned chipotles in adobo, rather I used ones I'd smoked and then frozen. Quantity is a matter of taste, and how hot your peppers are. 4 will make a pretty hot jelly.

Every good dish deserves a good pot.

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