Makes about 6 pint jars
Recipe from Catherine Enfield, whose blog, Munchie Musings (www.munchiemusings. net), is a partner with Sacramento Connect.
She recommends using the jam to glaze salmon or chicken, or pouring it over cream cheese for an appetizer to serve with crackers.
Recipe adapted from CDKitchen.
1/2 to 1 cup jalapeño peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
1 1/4 cups cider vinegar
15 apricots, pitted and chopped (roughly 2 pounds)
6 cups sugar
2 packages of powdered pectin
Put jalapeños, bell pepper and vinegar in blender. Purée until coarsely ground and small chunks remain.
Combine apricots, sugar and jalapeño-pepper-vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin. Pour into sterilized jars, seal and cool.