Habanero Apricot Jelly Rezept

Ignite your taste buds with this Habanero Apricot Jelly! Adapted from the classic "Habanero Gold" recipe, this vibrant jelly balances the sweetness of apricots with a fiery habanero kick. Perfect for cheese boards, chicken glazes, or even a spicy twist on your PB&J, this recipe is surprisingly easy to make. We've simplified the original recipe, omitting the onion for a cleaner flavor profile. Learn how to achieve the perfect jelly consistency – from a soft, jiggly spread to a firmer, store-bought texture – by adjusting the pectin amount. Get ready to impress with this unique and unforgettable homemade condiment!

Vorbereitung 305 Min.
Kochzeit 305 Min.
Kalorien 838.8 kcal
Eiweiß 2g
Bewertung Sei der Erste
Habanero Apricot Jelly 49

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Zutaten für Habanero Apricot Jelly

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Zubereitung von Habanero Apricot Jelly

  1. Wash and chop 1 pound fresh apricots into small pieces.
  2. In a large stainless steel stock pot, combine the chopped apricots with 1/2 cup white vinegar. Let it soak for 5 hours (this is included in the prep time).
  3. Carefully wear rubber gloves and finely mince 1-2 habanero peppers (adjust to your spice preference). Remove seeds and membranes for less heat.
  4. Add the minced habaneros to the soaked apricots and vinegar.
  5. Use a food processor to finely mince the apricot and pepper mixture. Avoid over-processing to prevent a puree; you want small pieces suspended in the jelly.
  6. Pour in 4 cups of granulated sugar and stir to combine.
  7. Add one (3 ounce) packet of Certo liquid pectin (adjust to desired consistency as explained in recipe notes).
  8. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Once boiling, continue to stir vigorously for 1 minute.
  9. Remove from heat and skim off any foam from the surface.
  10. Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
  11. Process in a boiling water bath for 10 minutes.
  12. Remove jars and let cool completely. You should hear a satisfying "pop" as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

838g

Fat

0g

Carbs

71g

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Habanero Apricot Jelly?

Habanero Apricot Jelly dauert insgesamt etwa 610 Minuten – ungefähr 305 Minuten Vorbereitung und 305 Minuten Kochzeit.

Wie viele Kalorien hat Habanero Apricot Jelly?

Habanero Apricot Jelly hat etwa 838.8 Kalorien pro Portion, mit ungefähr 2 g Eiweiß, 71 g Kohlenhydraten und 0 g Fett.

Welche Zutaten brauche ich für Habanero Apricot Jelly?

Die wichtigsten Zutaten für Habanero Apricot Jelly sind Dried Apricot, White Vinegar, Red Bell Pepper, Habanero Peppers, White Sugar, Liquid Pectin. Die vollständige Liste mit Mengenangaben findest du oben.

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