Apricot Jalapeno Jelly Recipes

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HABANERO APRICOT JAM



Habanero Apricot Jam image

This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Time 20m

Yield 11 half-pints.

Number Of Ingredients 5

3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

APRICOT-JALAPENO JELLY



Apricot-Jalapeno Jelly image

This spicy-sweet jelly makes a colorful addition to any cheese plate or charcuterie board.Recipe courtesy of West of the Loop.

Categories     Condiments

Time 4h4m59S

Yield 12

Number Of Ingredients 7

1/2 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped jalapeno peppers, seeds and veins removed
3 cup sugar
1 pouch liquid pectin

Steps:

  • Soak the dried apricots in vinegar and let stand for a minimum of four hours.
  • If you are processing the jelly for shelf-stability, prepare canning pot and 3 8 oz. jars with their lids.
  • Pour apricots and vinegar into a large, deep saucepan. Add the chopped onion and peppers and stir in the sugar. Bring to a boil over high heat. When the mixture is boiling hard, add the liquid pectin, stirring to combine. Bring back to a boil. Boil for two minutes, stirring constantly. Remove from heat.
  • To process for shelf-stablity, follow good water-bath canning procedures, leaving 1/4 inch headspace in each jar and process for 10 minutes.
  • If not processing for shelf-stability, dunk 3 8 oz. jars into boiling water. Carefully fill the jars with the hot jelly and cover. Store in the refrigerator. Allow at least a day for the jelly to firm up before using.

APRICOT JALAPENO JELLY



Apricot Jalapeno Jelly image

I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!

Provided by Colorado Lauralee

Categories     Low Protein

Time 20m

Yield 7 half pints

Number Of Ingredients 6

1/2 cup fresh jalapeno pepper, stemmed, seeded, and cut up
1 large red bell pepper, stemmed, seeded and cut up
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
1 (3 ounce) package liquid pectin

Steps:

  • Place the jalapenos, pepper and vinegar in a blender (or food processor).
  • Pulse until small chunks remain.
  • Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
  • Bring to a boil; boil rapidly for 5 minutes.
  • Remove from the heat; skim off any foam that forms.
  • Allow mixture to cool for 2 minutes.
  • Mix in the pectin.
  • Pour into sterilized jars, seal and cool.
  • (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
  • * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

JALAPENO JELLY



Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

  • Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  • Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  • Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

APRICOT JALAPENO JAM



Apricot Jalapeno Jam image

summer fruit recipe. jam is really good to make share and use in your cooking you can can it or just simply put it in jars to use and give away take to a picnic with some fresh made bread or crackers. it will be a big hit around your friends. you can also use it as a topper for chicken or pork saute some onion with salt and pepper and throw your jam in and u have dinner

Provided by JessyeK77

Categories     Lunch/Snacks

Time 20m

Yield 4-5 half pint jars, 4-5 serving(s)

Number Of Ingredients 7

4 cups fresh peeled chopped apricots
3/4 cup white wine vinegar
2 cups sugar
1 3/4 ounces pectin
3 -4 finely chopped jalapeno peppers
1 finely diced orange bell peppers or 1 red bell pepper
4 -6 drops orange food coloring (optional)

Steps:

  • Combine peppers, apricots, jalapenos, vinegar and sugar in a medium stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to a boil and boil rapidly for 1 minute (or longer to achieve desired consistency). Remove from heat.
  • Ladle into sterilized jars and process in a for the Shorter Time Processing Procedure- 5 minutes, with additional minutes if altitude is over 300 ft.
  • Makes 4-5 half pint jars!

Nutrition Facts : Calories 519.1, Fat 0.8, SaturatedFat 0.1, Sodium 29.1, Carbohydrate 132.1, Fiber 5.3, Sugar 116.7, Protein 2.7

JALAPENO-APRICOT PORK TENDERLOIN



Jalapeno-Apricot Pork Tenderloin image

"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pork tenderloin (3/4 pound)
GLAZE:
1/3 cup apricot preserves
1 tablespoon lime juice
1 tablespoon diced seeded jalapeno pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt

Steps:

  • Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.

Nutrition Facts : Calories 378 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 818mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 1g fiber), Protein 35g protein.

APRICOT JAM



Apricot Jam image

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

Provided by Megan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h

Yield 50

Number Of Ingredients 4

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

Steps:

  • Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
  • Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
  • Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g

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