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    You are in: Home / Recipes / Apricot Jalapeno Jelly Recipe
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    Apricot Jalapeno Jelly

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Colorado Lauralee's Note:

    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!

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    Ingredients:

    Yield:

    half pi ...

    Units: US | Metric

    Directions:

    1. 1
      Place the jalapenos, pepper and vinegar in a blender (or food processor).
    2. 2
      Pulse until small chunks remain.
    3. 3
      Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
    4. 4
      Bring to a boil; boil rapidly for 5 minutes.
    5. 5
      Remove from the heat; skim off any foam that forms.
    6. 6
      Allow mixture to cool for 2 minutes.
    7. 7
      Mix in the pectin.
    8. 8
      Pour into sterilized jars, seal and cool.
    9. 9
      (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).
    10. 10
      * 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!

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    Ratings & Reviews:

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    Nutritional Facts for Apricot Jalapeno Jelly

    Serving Size: 1 (2166 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 754.2
     
    Calories from Fat 2
    98%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.7 mg
    0%
    Total Carbohydrate 191.5 g
    63%
    Dietary Fiber 2.9 g
    11%
    Sugars 187.6 g
    750%
    Protein 1.2 g
    2%

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