Monday, June 7, 2010

Apricot Jalapeno Jelly

Several years ago we were visiting our daughter and her husband and kids and they took us to a wonderful dessert cafe that also served delightful sandwiches.  I tried a ham and cheese with apricot jalapeno jelly and pesto served with fresh spinach leaves.  Oh my goodness it was good!  I came home and looked up where I could buy this apricot jalapeno jelly, but instead found that it was very easy to make.  I made some and we have since used this for many events.  It's a nice change from the normal ham and cheese.  We served these sandwiches for lunch at our family reunion for about 125 people, and they loved it!  I had some extra jars that I put into the family auction at the end of the reunion and they went quite high.  It is also VERY good served with cream cheese on crackers.  (It is NOT hot! - I don't do hot)


I buy the pesto at Costco, but you can get it at any grocery store.  This is what the jelly looks like.  The apricots kind of float to the top, so you have to stir them up after you first open the jar.


You spread one side of the sandwich with pesto and the other side with the Apricot Jalapeno Jelly

Add your choice of meat and cheese ( I like ham and provolone) and fresh spinach leaves.  SOOO good!


Apricot Jalapeno Jelly
recipe from CD Kitchen
Ready in:  30 minutes

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 3 pints

Ingredients:

1/2 cup Jalapeno peppers, stems & seeds removed

1 large Red bell pepper, stem & seeds removed

2 cups Cider vinegar

1 1/2 cup Dried apricots, chopped

6 cups Sugar

3 ounces Liquid pectin

4 drops red food color ( I left this out)


Directions:

Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain.

Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 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're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)



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