Ingredients for Habanero Gold Jelly
- Dried Apricot
- White Vinegar
- Red Onion
- Red Pepper
- Habanero Peppers
- White Sugar
- 1 box (1.75 oz) liquid pectin
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How to Make Habanero Gold Jelly
- Slice apricots into 1/8-inch thick slices. Combine apricots and vinegar in a large stainless steel saucepan. Let stand for four hours.
- Finely dice 1 medium yellow onion and 2-3 habanero peppers (wear gloves when handling habaneros!).
- Add the diced onion and peppers to the apricots and vinegar mixture. Stir in 4 cups of granulated sugar.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Once boiling, continue to boil hard for exactly one minute, stirring constantly.
- Remove from heat and immediately stir in 1 box (1.75 oz) of liquid pectin. Mix thoroughly for about 3 minutes until well combined. Work quickly, as the mixture will begin to thicken.
- Carefully ladle the hot jelly into hot, sterilized jars, leaving 1/4 inch headspace at the top of each jar.
- Apply snap lids and rings, ensuring they are tightly sealed.
- Process in a boiling water bath for 5 minutes (optional, but recommended for optimal shelf life).
- Remove jars from the water bath and let cool completely. You should hear a 'pop' sound as the jars seal. If needed, gently invert the jars while still warm to distribute solids evenly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
837g
Fat
0g
Carbs
71g
