APRICOT JALAPENO JELLY
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
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!
APRICOT JELLO MOLD
This is the ONE! I finally found the Jello Mold for which I have spent so much time searching. This was in the Farimount Temple Cookbook from 1964 and my sister in law finally found it for me. In those days we didn't have apricot jello so we used the orange, today we don't have to do that anymore.
Provided by Manami
Categories Fruit
Time 8h15m
Yield 1 large jello mold, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in boiling water.
- Add apricots that have been mashed through a fine sieve.
- Add the baby food apricots.
- Allow to cool, until it starts to set.
- Add sour cream.
- Mix thoroughly.
- Pour into large jello mold that has been greased with cooking spray.
- Refrigerate for about 4 hours to set.
Nutrition Facts : Calories 253.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 13.2, Sodium 59.2, Carbohydrate 42.5, Fiber 2.2, Sugar 20.4, Protein 9.2
MAKE YOUR OWN JELL-O JAM
This is a quick and easy recipe for making jam. Try it ! You will be making jam all the time.
Provided by Pat Duran
Categories Jams & Jellies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Cook sugar,water and fruit in a heavy saucepan for 15 minutes, until sugar dissolves. Remove from heat and add dry jello. Stir until dissolved. Pour into containers, filling 1/2 to 1-inch down from top.Makes about 5 pints. This can be frozen-if in freezer containers. After opening store in refrigerator.
- 2. Flavor Ideas: grapes grape jello peach peach jello strawberry strawberry jello raspberry raspberry jello orange orange jello rhubarb strawberry jello blueberry blueberry or lemon jello cranberries or cranberry relish cranberry or orange jello
APRICOT JELLY
Make and share this Apricot Jelly recipe from Food.com.
Provided by Dienia B.
Categories Jellies
Time P3DT1h
Yield 3 pints
Number Of Ingredients 5
Steps:
- Combine apricots and water.
- Over medium heat bring mixture to a boil.
- Reduce heat to a simmer gently for 5 minutes
- Take pan off heat; skim and let set 30 minutes.
- Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
- Line sieve with 4 layers of clean damp cheese cloth.
- Strain; cover the juice and refrigerate overnight.
- Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
- To make the jelly, combine juices when they are warm add sugar.
- Stirring constantly until sugar is dissolved, bring to a rolling boil.
- Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
- Remove pan from heat; skim off foam.
- Ladle into hot jars, leaving 1/4 inch head space.
- Water bath for 15 minutes.
Nutrition Facts : Calories 1693, Fat 1.1, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 434, Fiber 6.8, Sugar 425.7, Protein 4
APRICOT JELLO SALAD
Make and share this Apricot Jello Salad recipe from Food.com.
Provided by Shari Jones
Categories Gelatin
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Bottom:.
- Drain appricots and pineapple, reserve liquid.
- Dissolve jello in 2 cups hot water.
- Add marshmellows and stir until melted.
- Add 1 cup of reserved liquid.
- Combine remaining ingredients and put in a 9X13inch pan.
- Refrigerate until set.
- Topping:.
- Put 1 cup reserved liquid in a sauce pan, heat.
- Mix the sugar and flour, add to liquid.
- Add 1 beaten egg.
- Cook to boiling until thickened.
- Remove from heat and add the butter (margarine).
- Cool then add 2 cups cool whip (dream whip).
- Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).
APRICOT JELLO MOLD
This is a lovely layered salad (or dessert) to serve with a heavier type of meal or on a hot summer day! The recipe comes from "The Romney Family Table" by Anne Romney who recommends serving it with a curried chicken salad. Recipe halves nicely.
Provided by Lorraine of AZ
Categories Dessert
Time 6h
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved.
- Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight.
- To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.
APRICOT JAM
I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
- Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
- Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g
APRICOT JELLO SALAD RECIPE - (5/5)
Provided by á-2122
Number Of Ingredients 7
Steps:
- Mix Jello, boiling water and sugar together. Let partially set. Blend cream cheese with juice of pineapple. Add cream cheese mixture and Cool Whip to thickened Jello. Fold in pineapple and nuts. Pour into 9 X 13 inch pan. Let set.
APRICOT JELLY {OR JELLO}
Make and share this Apricot Jelly {or Jello} recipe from Food.com.
Provided by katew
Categories Gelatin
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place water in small bowl.
- Sprinkle over gelatine, stir to combine.
- Set aside 5 minutes till absorbed.
- Place nectar and sugar in saucepan.
- Stir over medium heat till sugar dissolves.
- Add gelatine mixture, stir till dissolved.
- Pour into greased 6 cup mould.
- Refrigerate till set.
Nutrition Facts : Calories 173.3, Fat 0.2, Sodium 14.5, Carbohydrate 40.8, Fiber 1.1, Sugar 39.7, Protein 4.4
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