Jalapeno peppers, anyone (anyone at all)?

Finally we are seeing some production from the garden—okra (and more okra) and peppers (and more peppers).  Understand, I am not complaining.  I will take whatever the garden produces.

But, what to do with all the peppers?  In year’s past, I have been known to ship some to my sister so she can make chipotles for me.  Not wanting to pay for shipping peppers across state lines, I went into jelly production.

I have always loved jalapeno jelly as a glaze for chicken and pork as well as the ubiquitous use of it as a dip with cream cheese.  Last year, I ran across this recipe and it is so much more exciting (and prettier) than the regular green-tinted kind.

I used some red jalapenos for color.

Apricot-Jalapeno Jelly

1/2 c. fresh jalapenos, chopped
For more heat, keep some seeded.
1 large bell pepper, chopped
If you have a red bell pepper, it makes for a prettier jelly, but any bell pepper will work.  I used two small yellow ones.
2 c. apple cider vinegar
6 oz. dried apricots, chopped
6 c. sugar
1 3-oz. pkg. liquid pectin

Place peppers and vinegar in food processor and pulse until coarsely ground.  Do not puree the peppers but leave some small chunks.

Combine apricots, sugar and pepper-vinegar mixture in a large saucepan and bring to a boil stirring often.  Carefully watch because it will easily boil over.  When it has reached a full boil, set timer for 5 minutes and stir constantly.  Remove from heat.  (You can skim off any foam at this time.)  Let cool for two minutes. 

Mix in pectin.  Pour into sterilized half-pint jars and seal.  Process for 10 minutes in a water bath.  Makes about seven half-pint jars.

As you can see, I have enough peppers to make quite a few more jars.

Jalapeño Pepper

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