JALAPENO JELLY
From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)
Provided by LonghornMama
Categories Jellies
Time 45m
Yield 5 half-pints
Number Of Ingredients 5
Steps:
- After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
- Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
- Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
- Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
APRICOT JALAPENO JAM
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
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
APRICOT JALAPENO JELLY
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
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!
NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY
Provided by Food Network
Time 43m
Yield about 24 ounces
Number Of Ingredients 9
Steps:
- Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.
GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH
I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with lamb when I was growing up. Adding fresh mint and honey into the mix is a throwback to those mint jelly days of my childhood. I encourage you to find a honey from your local area. Honey is a natural remedy for fighting hay fever or allergies. When you're out on a picnic, honey can help keep sensitivities at a minimum.
Provided by Food Network
Time 2h45m
Yield 6 to 8 sandwiches
Number Of Ingredients 26
Steps:
- Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
- Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
- For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
- Remove the lamb from the marinade and let come to room temperature before cooking.
- Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
- Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
- You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
- Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
- Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.
JALAPENO-APRICOT PORK TENDERLOIN
"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
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 JELLY {OR JELLO}
Make and share this Apricot Jelly {or Jello} recipe from Food.com.
Provided by katew
Categories Gelatin
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place water in small bowl.
- Sprinkle over gelatine, stir to combine.
- Set aside 5 minutes till absorbed.
- Place nectar and sugar in saucepan.
- Stir over medium heat till sugar dissolves.
- Add gelatine mixture, stir till dissolved.
- Pour into greased 6 cup mould.
- Refrigerate till set.
Nutrition Facts : Calories 173.3, Fat 0.2, Sodium 14.5, Carbohydrate 40.8, Fiber 1.1, Sugar 39.7, Protein 4.4
GRILLED CHEESE, APRICOT AND JALAPENO SANDWICH
This grown-up grilled cheese recipe hits the spot with sweet and spicy add-ins like apricot jelly and jalapeno peppers. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, spread apricot preserve on toasted side of 4 bread slices; add sliced jalapenos. Layer sliced Brie over jalapenos; sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 709 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.
APRICOT HABANERO JELLY
I make this with fresh Habaneros from the garden. A great way to use up extra peppers. Enjoy with cream cheese and crackers, or as a glaze for meats.
Provided by TJW2725
Categories Low Protein
Time 25m
Yield 24 ounces
Number Of Ingredients 7
Steps:
- Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
- DO NOT stick your nose in the blender and take a whiff after you open it.
- In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
- Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
- Add the certo and bring to a boil again.
- Skim , pour into jars and seal.
- Let cool upside down, so the seal becomes vacuum packed.
- Makes about 24 oz of jelly.
- ** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.
Nutrition Facts : Calories 215, Fat 0.1, Sodium 3.1, Carbohydrate 54.8, Fiber 0.5, Sugar 53.6, Protein 0.4
HABANERO APRICOT JELLY
This is adapted from the "Habanero Gold" recipe, which can be found in the Ball Blue Book of Preserving. I use fewer habaneros, as I grow my own and they are extremely hot, much hotter than those you would find in a grocery store, and it also omits the onion found in the "Habanero Gold" recipe. Use this as you would use any pepper jelly - over cream cheese, with other cheeses, as a glaze for chicken or other meats. Since this jelly does not have onion or garlic in it, it also makes a nice, spicy PB&J. I like to use a food processor to mince the apricots and peppers, because it does a nice job of getting them small enough, but doesn't turn them into mush. Finely mincing the apricots and peppers allows them to stay suspended throughout the jelly, instead of floating to the top of the jar. You could also use a blender, but if you are not careful the apricots and peppers could get too mushed up and turn into a puree. The idea of this jelly is to have nice small bits of apricot and pepper suspended throughout the jelly. A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half of a 3 ounce packet of Certo. Use a large stainless steel stock pot to make this - twice as large as what you'd think you would need. When the mixture reaches a full boil, it more than doubles in size, and if your pot is too small you will have a big, sugary mess to clean up off your stovetop. Always wear rubber gloves when working with hot peppers. The "5 hours" prep time includes the time needed to soak the apricots in the vinegar.
Provided by xtine
Categories Jellies
Time 5h5m
Yield 6 half pints
Number Of Ingredients 6
Steps:
- Using a food processor, finely mince the diced apricots.
- Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick).
- Using a food processor, finely mince the red bell pepper and habanero peppers.
- Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves.
- Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute.
- Remove from heat and whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly.
- Ladle the jelly into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
APRICOT JELLY
Make and share this Apricot Jelly recipe from Food.com.
Provided by Dienia B.
Categories Jellies
Time P3DT1h
Yield 3 pints
Number Of Ingredients 5
Steps:
- Combine apricots and water.
- Over medium heat bring mixture to a boil.
- Reduce heat to a simmer gently for 5 minutes
- Take pan off heat; skim and let set 30 minutes.
- Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
- Line sieve with 4 layers of clean damp cheese cloth.
- Strain; cover the juice and refrigerate overnight.
- Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
- To make the jelly, combine juices when they are warm add sugar.
- Stirring constantly until sugar is dissolved, bring to a rolling boil.
- Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
- Remove pan from heat; skim off foam.
- Ladle into hot jars, leaving 1/4 inch head space.
- Water bath for 15 minutes.
Nutrition Facts : Calories 1693, Fat 1.1, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 434, Fiber 6.8, Sugar 425.7, Protein 4
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