Apricot Pepper Jelly with FRESH (not dried) Apricots

helllllo alll....

I have been searching the internet for recipes lately for a good "preserve" or 'Jam" recipe for apricot pepper jelly that does not ask for dried apricots and a million pounds of sugar and food coloring.. HOW NASTY?!?!?!?!

DID YOU KNOW THAT WHEN YOU BUY PEPPER JELLIES THAT IS WHAT YOU ARE PAYING FOR???

Well I finally sat down and played with a recipe myself and figured one out. I don't know if many of you have been to Iggy's Sports Grill, but I have made a preserve ( a thick spread) from fresh Apricots, a few different kinds of peppers and a minimal amount of sugar that almost mimics their dipping sauce's flavor.

AND IT'S SPREADABLE... not dippable...

I am starting up a site on Etsy for my jams. When I am done with my surgery you will be able to purchase my jams there... I am not giving this recipe up yet. It ROCKS...

:)

New Ideas for Apricots?

Hello everybody...

I have a few hundred pounds of apricots....I am pretty good at coming up with ideas for jams, but I am turning to you....is there a type of jam that your aunt or grandma used to make with apricots that you just loved as a kid and cannot find anymore?

I don't need recipes, just flavor ideas...

Send me some flavor vibes....I am counting on you!!! :)

FUN WITH APRICOTS....AND CHOCOLATE!

Apricot Chocolate Chunk Jam

8 lbs of Fresh Apricots

4 C Pure Cane Sugar (I always use C&H)

1 Packet of Ball Pectin

Juice from one LIME

1-2 T Unsalted Butter

6 oz Guittard Oro Bittersweet Chocolate

Fruit Fresh

Boil the Apricots for at least 5 minutes. Drain them and squeeze the pits out, making sure that all the stems are gone as well.

Sprinkle the cooked apricots with fruit fresh to prevent them from Browning-they do it fast!!! If you use lemon or lime juice it tends to flavor the jam...

DO NOT PEEL THE APRICOTS..THE PEELS ARE GREAT FOR FLAVOR AND FIBER!!

PULSE THE APRICOTS IN A CUSINART OR BLENDER UNTIL IT IS PUREE'D... (IF YOU LIKE YOU CAN LEAVE LITTLE CHUNKS, BUT I LIKE IT PUREED BECAUSE OF THE SKINS....)

Pulse the chocolate in Cusinart until it is in little lentil size pieces.

Put about 2 T of chocolate chunks into the bottom of about 10 1/2 pint jars.

Melt butter in bottom of HEAVY Soup Pan...

Add 7-8 Cups of Fruit Puree.

Add the Juice from 1 Lime

Add One Packet of Pectin

Bring to a low boil.

Add 4-5 Cups of Sugar.

Bring to a heavy boil and AFTER it reaches its boiling point, let it boil for 70 seconds.

Remove from heat and let stand for 5 minutes.

Ladle into Jars, pouring over chocolate chunks.... (most will stay in the bottom, some will float)

Seal and process 1/2 pints for at least 15 minutes.

When you open the jam you can stir it and the chocolate will swirl like chocolate swirl ice cream. it's fun and YUMMY!!

You can use less or more chocolate, depending on how much you like it!!

Remember the Corn Starch Hint from earlier... Use it if your jam does not seem thick....Add it with the sugar.... :)