This is a simple recipe that produces dramatic results. Given as a gift it is certain to elicit a "Wow".
One of my favorite snacks to put out for a party is a Baked Brie. Usually I take a large brie, slather it with Pear Wine Jelly, wrap it in puff pastry, and bake it until it is a light golden brown. This takes a little longer than expected because the smell draws people to the oven where they feel compelled to open the door and peek.
The next party is New Year's Eve. I have already laid in a case of Prosecco and thought that something a little spicy might work well with the bubbly.
If you are the sort of person who often works with chilis, there is a tool to make your life easier.
This is an old silver baby spoon, the type often found at thrift stores. We have been using this spoon to clean chilies for 21 years, nothing is better.
The dried apricots get even plumpier after soaking in vinegar for a few hours.
Cut the onion, pepper, and chillis very fine.
1/3 cup finley diced dried apricots
3/4 cup white vinegar
1/4 cup each, onion, red pepper, jalapeños - seed the red pepper - seed the jalapeño for less heat
3 cups sugar
1 pouch liquid pectin
~Combine apricots and vinegar and let sit overnight.
~In a large, deep (it foams up) heavy bottomed pot combine all ingredients except pectin. Over high heat, stirring constantly, bring to a full rolling biol. Stir in pectin, biol hard, continueing to stir, one minute.
~Pour hor jelly in to prepared jars, leaving 1/4 inch headspace. Hot water bath process for 10 minutes. Heaven in 4 1/2 pint jars.