Tuesday, August 10, 2010

Apricot Jalapeno Jelly

This jelly is a big hit at the school where I work.  I take a jar or two and cream cheese and crackers.  Spoon the jelly out over the cream cheese and lay out the crackers in a basket and I am done!  It is very addicting, something slightly hot, sour, and sweet.

Sarita's Jalapeno Apricot jelly

1/2 c fresh jalapeno peppers seeded and chopped
1 lg sweet red bell pepper stemmed, seeded, and chopped
2 cups apple cider vinegar
1 1/2 c dried chopped apricots
6 c sugar
1 (3 oz) pk liquid pectin

Put all ingredients except liquid pectin in a large saucepan (at least 6 qts) and bring to a rapid boil.  Boil for 5 minutes, stirring.  Remove from heat and skim off the foam that forms. Allow mixture to cool for 2 minutes, then stir in pectin.  Pour into sterilized jars, seal, and water bath 10 minutes.  Remove from water bath and set on cloth.  Turn jars over every 5-10 min to keep fruit and veggies from floating to the top.

A simple crowd pleaser.  A sweet and sour with a touch of heat...wonderful!
When I serve this, people keep coming back for more.  This is great served over or beside cream cheese and Ritz crackers.  It's also great to be served as a dipping for chicken tenders.


  1. haven't made this with apricots, will have to try!

  2. Do you make jalepeno jelly with other fruits?


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