Apricot Jalapeno Jam

By AuntieLo

Ingredients

• 3/4 cup red jalapeno (or other ripe red) chiles, seeded and stemmed
• 1 red bell pepper, seeded and stemmed
• 2 cups cider vinegar
• 1 1/4 cup dried apricots, finely chopped
• 6 cups sugar
• 3 oz. liquid pectin
• 2-3 drops red food coloring, optional
• Few drops Tabasco sauce, more or less, optional

Details

Servings 1
Adapted from chickensintheroad.com

Preparation

Step 1

Adapted from “Maria Zapata’s Jalapeno-Apricot Jelly” in “Dead Man’s Bones” by Susan Wittig Albert. You can use any combination of hot, red chiles to create the amount of heat.

Directions

Coarsely grind the chiles, bell pepper, and vinegar in a blender until in small chunks. Or chop the chiles and pepper finely and add to the vinegar.

Combine apricots, sugar, pureed mixture and small amount of butter in a large saucepan. Bring to rolling boil and boil for 5 minutes. Remove from heat, skin off foam, and cool for 2 minutes. Stir in the pectin and food coloring, if using. Taste for heat and add a few or more drops of Tabasco, if using.

Pour into prepared half-pint jars. Cover with 2-part canning lids and process in boiling water bath for 10 minutes.

Note: The original recipe calls for cutting the apricots into strips. While it looks really interesting that way, I prefer having them in smaller pieces. Also, without adding any food coloring this jam is a delightful pinkish peachy color.

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