Apricot Pepper Jelly

Apricot Pepper Jelly Recipe - Tangy and Sweet Spread for Toast and Desserts

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 10

Introduction

Apricot Pepper Jelly is a delightful blend of sweet and spicy flavors that creates a unique taste experience. This recipe combines the sweetness of dried apricots with the heat of jalapeño peppers and the tanginess of bell peppers, all balanced with a rich base of cider vinegar and sugar. The addition of liquid pectin ensures the jelly sets perfectly, making it an excellent condiment for cheeses, meats, or even as a glaze for various dishes. The vibrant color, achieved with a few drops of food coloring, makes it not only a treat for the palate but also for the eyes.

History

The tradition of making fruit jellies dates back centuries, with each culture adding its twist to the recipes. Apricot Pepper Jelly, in particular, is a modern take that combines the ancient art of preserving fruits with the contemporary love for fusion flavors. This recipe is inspired by the American South's penchant for combining sweet and spicy elements in their cuisine, making it a relatively new addition to the culinary world. It reflects the growing trend of home canning and the desire to create unique, flavorful preserves that stand out from the standard fare.

Ingredients

1 cup of red or green bell pepper
2 cups of cider vinegar (maybe 1.5 cups)
0.33 cup of jalapeño pepper [1]
1.25 cups of dried apricot halves [2]
6 cups of sugar
3 oz (85 g) pouch of liquid pectin
5 drops of food color

How to prepare

Combine pepper strips, vinegar, and jalapeno peppers in an electric blender.
Process in a stop-and-go fashion until somewhat ground, but small chunks remain.
Combine with apricot strips and sugar in a saucepan; bring to a boil.
Boil for 5 minutes.
Remove from heat and skim off any foam.
Cool for 2 minutes, then mix in pectin and food color.
Pour into sterilized jars and fasten lids.
Process in a boiling water bath for 15 minutes if desired.
Cool.

Variations

For a less sweet version, reduce the sugar by 1 cup and increase the pectin slightly to ensure the jelly sets.
Add a hint of smokiness by using smoked jalapeños (chipotles) instead of fresh.
Incorporate a citrus twist by adding the zest of one orange or lemon to the mixture before boiling.

References

↑ Substitute 0.33 cup drained canned or bottled jalapeno peppers if fresh are unavailable.
↑ 1 to 1.25 cup dried apricot halves is a 6 oz (170 g) bag.

Cooking Tips & Tricks

To ensure the best results when making Apricot Pepper Jelly, consider the following tips:

- Use a food processor to chop the peppers and apricots to save time, but make sure to leave some texture for a more interesting mouthfeel.

- Always use a non-reactive pot, such as stainless steel, to prevent the vinegar from reacting with the material and altering the flavor of your jelly.

- Skimming off any foam that forms during boiling will result in a clearer jelly.

- Test the set of your jelly by placing a small amount on a cold plate; if it wrinkles when pushed, it's ready.

- Adding food coloring is optional but can enhance the visual appeal of your jelly, especially if you're planning to give it as a gift.

Serving Suggestions

Apricot Pepper Jelly is incredibly versatile and can be served in numerous ways:

- As a glaze for grilled meats, particularly pork or chicken.

- Paired with cream cheese on crackers for an easy, elegant appetizer.

- Swirled into yogurt or oatmeal for a sweet and spicy kick.

- As a sandwich spread to elevate your lunchtime routine.

Cooking Techniques

The key technique in making jelly is achieving the perfect set. This involves boiling the mixture to the gel point, where the sugars and pectin form a network that traps the liquid, creating a firm yet spreadable consistency. Using a candy thermometer can help monitor the temperature, which should reach 220°F (104°C) at sea level.

Ingredient Substitutions

If liquid pectin is unavailable, powdered pectin can be used as a substitute. However, the method of incorporation may differ, so follow the instructions on the packaging.

- Fresh apricots can be used instead of dried if in season. Adjust the sugar accordingly, as fresh apricots will contribute more moisture and less sweetness.

Make Ahead Tips

Apricot Pepper Jelly can be made well in advance, as it stores exceptionally well. Ensure jars are sterilized properly before filling to extend the shelf life. Once sealed and processed in a boiling water bath, the jelly can last up to a year in a cool, dark place.

Presentation Ideas

Pour the jelly into decorative jars for a beautiful homemade gift. - Serve a dollop over a block of cream cheese, garnished with thin slices of jalapeño or apricot for a visually appealing appetizer. - Use it as a filling for thumbprint cookies for a spicy-sweet treat.

Pairing Recommendations

The sweet and spicy profile of Apricot Pepper Jelly pairs wonderfully with creamy cheeses like brie or goat cheese. It also complements the richness of roasted meats, adding a vibrant flavor contrast. For a beverage pairing, consider a crisp white wine or a light beer to balance the jelly's sweetness.

Storage and Reheating Instructions

Store the jelly in a cool, dark place until opened. Once opened, refrigerate and consume within a month for the best quality. Apricot Pepper Jelly does not require reheating, but if using as a glaze, it can be gently warmed to make brushing onto meats easier.

Nutrition Information

Calories per serving

Given the high sugar content, Apricot Pepper Jelly is relatively high in calories. A tablespoon serving can contain approximately 50-60 calories, primarily from carbohydrates. It's best enjoyed in moderation, especially for those watching their calorie intake.

Carbohydrates

A single serving of Apricot Pepper Jelly is primarily composed of carbohydrates, with the majority coming from sugars. The sugar content is high due to the 6 cups of sugar used in the recipe, which is essential for the jelly's preservation and setting properties. The dried apricots also contribute natural sugars, adding depth to the jelly's flavor profile.

Fats

Apricot Pepper Jelly contains negligible amounts of fats, making it a low-fat option for those monitoring their fat intake. The absence of fats contributes to the jelly's light, refreshing quality, allowing the bold flavors of the apricots and peppers to shine through.

Proteins

This jelly has minimal protein content, as it is primarily made from fruits, sugar, and vinegar. Proteins are not a significant component of this recipe, making it more suitable as a condiment or flavor enhancer rather than a protein source.

Vitamins and minerals

While Apricot Pepper Jelly is not a significant source of vitamins and minerals, the bell peppers and jalapeño peppers provide small amounts of Vitamin C, which is known for its antioxidant properties. The dried apricots may also offer trace amounts of Vitamin A and iron.

Alergens

This recipe is free from common allergens such as nuts, dairy, gluten, and eggs, making it suitable for individuals with these specific food allergies. However, always check the labels of the ingredients used to ensure they were processed in an allergen-free facility if cross-contamination is a concern.

Summary

Apricot Pepper Jelly is a high-carbohydrate, low-fat, and low-protein condiment that adds a burst of flavor to various dishes. While it offers minimal nutritional benefits in terms of vitamins and minerals, it can be a delightful addition to a balanced diet when consumed in moderation.

Summary

Apricot Pepper Jelly is a delightful condiment that marries the sweetness of apricots with the heat of peppers, creating a versatile jelly that can enhance a wide range of dishes. Whether used as a glaze, a spread, or a dip, its unique flavor profile is sure to impress. With careful preparation and attention to detail, this jelly can be a standout addition to your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. As soon as I stepped into her kitchen, I was hit with the most incredible aroma - a sweet and spicy scent that made my mouth water.

Martha was busy at the stove, stirring a pot filled with a vibrant orange liquid. "What are you making?" I asked, unable to contain my curiosity. Martha turned to me with a mischievous twinkle in her eye. "Apricot pepper jelly," she replied with a smile.

I had never heard of such a thing before, but as Martha continued to cook and explain the process to me, I was captivated. She told me that she had learned the recipe from her grandmother, who had passed it down through the generations. The combination of sweet apricots and spicy peppers, she said, created a unique and delicious jelly that was perfect for pairing with cheese or spreading on toast.

As Martha stirred the pot, the jelly began to thicken and take on a beautiful glossy sheen. The colors of the apricots and peppers blended together in a mesmerizing dance of orange and red. I couldn't wait to try it.

After the jelly had cooled and set, Martha generously shared a jar with me to take home. I was thrilled to have a taste of her culinary expertise in my own kitchen. From that moment on, I was determined to learn how to make apricot pepper jelly myself.

I returned to Martha's cottage several times over the following weeks, watching and assisting as she made batch after batch of the delicious jelly. I took notes, asked questions, and soaked up every bit of knowledge she had to offer. Martha was a patient teacher, guiding me through the process with kindness and encouragement.

I soon discovered that making apricot pepper jelly was a labor of love. It required patience, attention to detail, and a willingness to experiment. The balance of sweet and spicy flavors had to be just right, and the texture had to be smooth and spreadable. It was a delicate dance of ingredients and techniques, but with Martha's guidance, I began to master it.

As I became more confident in my abilities, I started to put my own spin on the recipe. I added a hint of cinnamon for warmth, a splash of lemon juice for brightness, and a touch of honey for extra sweetness. Each batch I made was a unique creation, a reflection of my own tastes and preferences.

Word of my apricot pepper jelly spread quickly among my friends and family. They marveled at the bold flavors and beautiful colors, and soon I found myself inundated with requests for jars of the delicious spread. I happily obliged, sharing the fruits of my labor with anyone who asked.

Years passed, and I continued to make apricot pepper jelly, refining the recipe and perfecting my technique. It became a signature dish of mine, a symbol of my love for cooking and my dedication to preserving the traditions of my dear friend Martha. I always thought of her whenever I stirred a pot of bubbling jelly, grateful for her inspiration and guidance.

Today, as I stand in my own kitchen, surrounded by jars of homemade apricot pepper jelly, I am filled with a sense of pride and accomplishment. The recipe that once seemed so daunting and mysterious has become second nature to me, a part of my culinary repertoire that I cherish and share with others.

I am grateful for the journey that led me to this point, for the friendships forged and the knowledge gained along the way. And as I take a bite of the sweet and spicy jelly, I am reminded of the simple joys of cooking and the power of a good recipe to bring people together. Apricot pepper jelly will always hold a special place in my heart, a reminder of the love and connection that food can inspire.