Habanero Apricot Jelly Recipe

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!

Prep Time 305 mins
Cook Time 305 mins
Calories 838.8 kcal
Protein 2g
Rating Be the first
Habanero Apricot Jelly 51

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Habanero Apricot Jelly

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How to Make 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

Frequently Asked Questions

How long does it take to make Habanero Apricot Jelly?

Habanero Apricot Jelly takes about 610 minutes from start to finish — roughly 305 minutes to prepare and 305 minutes to cook.

How many calories are in Habanero Apricot Jelly?

Habanero Apricot Jelly has approximately 838.8 calories per serving, with about 2 g protein, 71 g carbohydrates and 0 g fat.

What ingredients do I need for Habanero Apricot Jelly?

The key ingredients for Habanero Apricot Jelly are Dried Apricot, White Vinegar, Red Bell Pepper, Habanero Peppers, White Sugar, Liquid Pectin. See the full list with measurements above.

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