Ingredients for Habanero Apricot Jelly
- Dried Apricot
- 1/2 cup white vinegar
- Red Bell Pepper
- 1-2 habanero peppers (adjust to your spice preference)
- White Sugar
- Liquid Pectin
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How to Make Habanero Apricot Jelly
- Wash and chop 1 pound fresh apricots into small pieces.
- 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).
- Carefully wear rubber gloves and finely mince 1-2 habanero peppers (adjust to your spice preference). Remove seeds and membranes for less heat.
- Add the minced habaneros to the soaked apricots and vinegar.
- 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.
- Pour in 4 cups of granulated sugar and stir to combine.
- Add one (3 ounce) packet of Certo liquid pectin (adjust to desired consistency as explained in recipe notes).
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Once boiling, continue to stir vigorously for 1 minute.
- Remove from heat and skim off any foam from the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
- 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
