An unlikely combination? You be the judge, as you liven up your morning toast, or spread this Mexican apricot jalapeño jelly on cream cheese with crackers.
- 5 cups peeled, chopped apricots
- 2 stemmed, seeded, chopped jalapeños
- 1 ½ cups water
- 1/3 cup lemon juice
- 6 cups sugar
- 2 (3 ounce) envelopes liquid pectin
Combine apricots, jalapeños and water in a large pot. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, skim off foam and let the mixture rest for 30 minutes.
Pour into a container through a cheesecloth-lined strainer, pressing to get as much liquid as possible. Discard pulp. Cover the liquid and refrigerate overnight.
Ladle the liquid into a large pot, being careful not to get any sediment left on the bottom of the container. Add the lemon juice and sugar, and stir constantly over medium heat until the sugar is dissolved.
Bring to a rolling boil and add pectin, stirring constantly for one minute. (Stirring constantly is important here.)
Remove from heat, skim off foam, and ladle into hot, sterilized jars. Top with sterile lids and bands. Process in a hot water bath for 15 minutes.
Makes 3 pints.
Preserving Mexico’s summer fruit: Sweet and spicy jams and jellies