Apricot Jalapeno Preserves recipe

Apricot Jalapeno Preserves Recipe

Ingredients

• 1/2 cup jalapeno peppers, stems and seeds removed
• 1 large 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)

Procedure

Put jalapenos, bell pepper, and vinegar in the blender. Puree until coarsely ground and small chunks remain. Combine apricots, sugar, and jalapeno mixture in a 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, seal, and process in a boiling water bath for 10 minutes. Yield: 3 pints

Apricot Cobbler

Ingredients

• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup water
• 3 (15 1/4 ounce) cans apricot halves, drained
• 1 tablespoon butter or margarine

Procedure

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.

Topping

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold butter or margarine
• 1/2 cup milk

Procedure

Combine flour, sugar, baking powder, and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean. Yields 6 servings.

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Apricot Biscuit Cobbler

Ingredients

• 1 package ready to bake biscuits
• 1 (No. 2 1/2) can peeled apricot halves
• 3 tablespoons flour
• 3 tablespoons brown sugar
• 1/4 cup honey

Procedure

Pour apricot juice into a small saucepan; reserve drained apricots. Add flour and sugar to juice; place over medium heat; cook, stirring constantly until mixture thickens. Remove from heat. Place apricot halves in a 10 x 6 x 1 1/2-inch glass baking dish. Pour cooked juice over apricots. Arrange biscuits over apricots. Pour 1/2 teaspoon honey over each biscuit. Bake at 350 degrees F for about 25 minutes or until biscuits is brown.

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Apricot Pie

Ingredients

• 4 cups sliced fresh apricots
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• Pinch of ground nutmeg
• 1 tablespoon lemon juice
• 9-inch pastry for double-crust pie
• Milk
• Additional sugar

Procedure

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-inch pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 45 to 55 minutes or until golden brown.

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Apricot Butter Squares

Ingredients

• 12 ounces vanilla wafers, crushed
• 1/2 pound butter, melted
• 2 1/2 cups confectioners' sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 pound canned apricot halves, cut and drained
• 4 ounces chopped pecans
• 2 cups heavy cream

Procedure

In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners' sugar, eggs, and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. 

Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours. Cut into squares to serve.

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