Apricot-jalapeno Jelly Recipe

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Ingredients

Directions

Step #1 In a heavy saucepan, mix apricots, lemon zest, 1/4 c lemon juice & 2 c water.
Step #2 Bring to a boil.
Step #3 Reduce heat to low and simmer, uncovered, for 45 mins to 1 hr, or until the apricots are soft.
Step #4 Transfer the apricots & the cooking liquid to a food processor & puree until smooth.
Step #5 Return to the saucepan, along with honey & the remaining 1/4 c lemon juice.
Step #6 Simmer, stirring often, until very thick, about 1 hr.
Step #7 stir in the crystallized ginger & let cool.
Step #8 (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Step #9 --.
Enjoy the APRICOT-JALAPENO JELLY recipe

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