Apricot jalapeno preserves recipe

...And both Amy's have this recipe.  I got a bit confused at first too when reading this, since I got this same recipe from my own mother.

Amy G. Trauntvein (spouse of Todd TRAUNTVEIN)!  lol!

....and both Todd's worked at storehouse at some point in time.

On Feb 16, 2011, at 2:21 PM, Jared Waite <jjwaite6@aol.com> wrote:

Okay... I just have to say that I had to read and reread that second paragraph.  Too bizzarre that there is another Todd and Amy and that they are our relatives and that their Amy is also a good cook....  hence the reading and rereading!  

Thanks for the recipe!

Kirsten

From: gf_smities@msn.com

Subject: Apricot Jalapeno preserves
Date: Tue, 15 Feb 2011 21:06:46 -0700

Myrna, if you don’t have this recipe, it is good poured over cream cheese.  Then use crackers etc. to eat it.  It is also good alone on crackers.

Amy, who is the wife of our son Todd Smith, brought it to a party at our house.  She then sent us the recipe.

Here is the Apricot jalapeno preserves recipe. I did not put the food coloring in. I used the certo liquid pectin, two packages come in a box. I bought a big bag of apricots from Sam's club. I think it did at least two double batches. When we did it we did double batches and it made between 16 to 18 jars. The making part did not take very long. It was cutting everything up that took so long. We just used a little food processer to cut up the peppers and used scissors to cut up the apricots. I did not use the blender for the peppers, my mom did. You can do what you want. Have fun and enjoy.

Amy Smith’s instructions:

Combine apricots, sugar and jalapeno mixture in large saucepan.

Bring to a boil. Boil rapidly for 5 minutes.

Remove from heat. Skim off any foam that forms.

Allow mixture to cool for 2 minutes.

Mix in pectin and food coloring, if desired.

Pour into sterilized jars and seal.

Process in a boiling water bath for 10 minutes.

Apricot jalapeno preserves recipe in the canning category

Recipe ingredients:

1/2 cup finely chopped jalapeno peppers, stems and seeds removed

1 large finely chopped red bell pepper, stem and seeds removed

2 cups cider vinegar

1 1/2 cups dried apricots, chopped

6 cups granulated sugar

3 ounces liquid pectin

4 drops red food color, optional (I like the food color included)

Recipe method:

Put jalapenos, bell pepper and vinegar in blender.

Puree until coarsely ground and small chunks remain.