Habanero Gold Jelly

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1 cup dried apricots, 1/8-inch dice
1 1/4 total cup red sweet pepper and red onion, 1/8-inch dice (approximately half-and-half)
1/4 cup habanero peppers
1 1/2 cups white vinegar
6 cups sugar
1 3-ounce pouch liquid pectin
1. Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes.

2. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient.  (Note: 4-6 hours is plenty.)
3. Next day, bring the mixture back to the boil and stir in liquid pectin.
4. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. Let cool 2 minutes, stirring to distribute solids.
5. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, Boiling Water Bath 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly.

You could use dried peaches or pears instead.

For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.

Dawn Knowlton

Member since Jan 2010

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