Jalapeno Apricot Sauce Recipes

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APRICOT JALA-HABANERO JAM



Apricot Jala-Habanero Jam image

My husband brought home the first fresh apricots of the season, and I decided I wanted some apricot jalapeno jam. This jam is sooo good. It's my all time favorite. I love it on toast, with cream cheese and crackers, or in a glaze for chicken wings. Nestingground.blogspot.com provided this great recipe, and I only made minor...

Provided by Kathleen Hagood

Categories     Jams & Jellies

Time 35m

Number Of Ingredients 8

4 c fresh, sliced, apricots
3/4 c white wine vinegar
2 c granulated sugar
4 finely chopped fresh jalapenos (i used large and left seeds in, but adjust according to your tastes.)
2 small fresh orange or yellow bell pepper, finely diced
1 fresh habanero pepper, chopped
1 tsp butter
1 pouch of powdered pectin (sure jell)

Steps:

  • 1. Wash and sterilize jars and keep them hot until jam is ready. Place boiling water canner with jar rack insert on burner with enough water to cover your jars once they are filled. Turn burner on high and begin boiling. (I always have extra water ready to boil in case I need it to cover the jars.) Also, place lids and rings in water and boil, and then reduce heat to keep them hot and sterile without melting the rubber seals. Just before jam is done (about 5 minutes before), remove jars from boiling water, and place on CLEAN towel to drain. See https://www.justapinch.com/recipes/sauce-spread/jam/margarita-jelly-with-added-picture-tutorial.html?p=1 for pictorial of these steps. Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.
  • 2. (Always use gloves when handling hot peppers.) In large pan, (I use a large dutch oven sized pan to prevent boiling over), combine apricots, chopped peppers (jalapeno, orange or yellow bell, and habanero), white wine vinegar, butter, and sugar. Stir. Bring to a full boil for 1 minute, stirring constantly. Add powdered pectin and return to boil. Boil rapidly for 1 more minute and then check for doneness by using Karla Everett's method with fork tines. The jam should remain spread out between the fork tines when at the jelly stage. (See Karla Everett's https://www.justapinch.com/recipes/non-editible/other-non-edible/jelly-jam-making-tips.html?p=1)
  • 3. When done, remove from heat. Scoop off any foam. Have jars ready. Place them in a kitchen sink lined with a clean dish towel. Using a canning funnel, scoop jam into jars within 1/2 and 3/4 inch of rim. Remove jars one or two at a time from sink, and place on a towel covered counter. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jam gets on the rim, it will not seal.) Then dry rim. Take sterilized lids and rings out of the pan of hot water with the tines of a fork or tongs, and cap each jar and screw on ring. Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.
  • 4. Once the water in the canner is at a rolling boil (meaning you can't stir the boiling water down) time the boil for at least ten minutes. Never use larger jars than pints for canning jelly or jam as one cannot ensure that the internal temperature reached is sufficient in the water bath method. Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own. You will begin to hear them pop. Some take longer than others, but be patient. Any which don't seal should go into the refrigerator and be used within a couple of weeks. Sometimes, I touch the seal at this point and it seals, but my mom says only trust them if they seal on their own.
  • 5. Notes regarding changes: Nestingground said nothing about removing seeds, and I followed this part of the recipe because I love the heat. The original had only 1 yellow, orange, or red bell pepper, but I thought the orange and yellow would better match the apricots, and mine were small, so I added two. The original had no habanero pepper nor any butter. I added the pepper for heat and the butter to reduce foaming. The blog notes say that this makes 4-5 half pint jars, but mine made almost 7 half pint jars. To see the original, please see this link: http://nestinground.blogspot.com/2010/08/apricot-jalapeno-jelly.html This is a great blog.

JALAPENO APRICOT SAUCE



Jalapeno Apricot Sauce image

Make and share this Jalapeno Apricot Sauce recipe from Food.com.

Provided by CJM7418

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

15 ounces tomato sauce
14 ounces low-sugar apricot preserves
3/4 cup rice wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon jalapeno sauce (to taste)
1 teaspoon garlic powder
1 teaspoon black pepper
1 pinch salt

Steps:

  • Combine all ingredients with a whisk in saucepan.
  • Heat until boiling.
  • Allow to simmer until slightly reduced and thickened.

Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 259, Carbohydrate 3.5, Fiber 0.6, Sugar 1.9, Protein 0.5

SMOKY APRICOT HOT SAUCE



Smoky Apricot Hot Sauce image

A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.

Provided by Chef Mo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 7

1 cup water
⅓ cup apple cider vinegar
3 fresh jalapeno peppers, sliced
3 cloves garlic, roughly chopped
1 teaspoon smoked paprika
1 teaspoon salt
1 cup apricot preserves

Steps:

  • Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
  • Transfer mixture to a blender and add apricot preserves; puree until smooth.
  • Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 154.2 mg, Sugar 8.8 g

APRICOT JALAPENO JELLY



Apricot Jalapeno Jelly image

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

1/2 cup fresh jalapeno pepper, stemmed, seeded, and cut up
1 large red bell pepper, stemmed, seeded and cut up
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
1 (3 ounce) package liquid pectin

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!

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