Ingredients
- 4 drops food color (red)
- 3 liquid pectin
- 1 bell pepper (red)
- 1,200 gr sugar
- 475 ml cider vinegar
- 65 gr jalapeno peppers
- 65 gr apricots
Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarselyground and small chunks remain.
Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in largesaucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skimoff any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloringif you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling waterbath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)
This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.
