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Nutrition Facts
Serving Size 1 250 ml jars 340g Recipe makes 3 250 ml jars)
Calories 838
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 300mg		8%
Total Carbohydrate 213.3g		71%
	Dietary Fiber 2.3g	9%
	Sugars 209.5g
Protein 1.0g		1%
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Habanero Gold Jelly

Recipe #132932 | 45 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Jan in Lanark
Aug 9, 2005

Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.

3 250 ml jars (change servings and units)

Ingredients

1/3 cup finely sliced dried apricot
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced habanero pepper, with seeds or finely diced jalapeno, and scotch bonnet peppers combined
3 cups white sugar
1 (3 ounce) envelope bernardin liquid pectin

Directions

1
Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
2
Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
3
Add to apricots and stir in sugar.
4
Bring mixture to a full rolling boil.
5
Stirring constantly, boil hard for one minute.
6
Remove from heat and immediately stir in liquid pectin, mixing well.
7
Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
8
Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
9
Apply snap lids and process in boiling water bath for 5 minutes if you choose.
10
Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

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Featured Reviews for This Recipe

From: Mary K. W.

On Sep 1, 2009

Great hot pepper jelly! I've made this twice now and today was a double batch. I personally loved it just as submitted, but my daughter thought it was too sweet. I cut back on the sugar today so we'll see if she likes this better. I tried several pepper jelly recipes this year and hands down this is my favorite. The apricots just take it to another level. I did use a stick blender to chop up the solids. They seem to stay suspended in the jelly without turning the jars after processing. Thanks for sharing.

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From: Calee

On Oct 16, 2007

Excellent Habanero jelly. Very easy to make. I didnt add any seeds and it was hot enough like that. Love the hot and the sweet taste, the apricots are a nice addition to this jelly. I used habanero peppers. Will be making this again. Thanks for sharing this recipe!

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From: FiggyDuff

On Aug 23, 2008

I came across this recipe in a case of jars I had bought so I thought I would do a search and sure enough here it is!! Its awesome! The best Ive made yet! I used the food processor and pulsed the peppers & onion until they were fine..I found after bottling the jelly the finer bits of peppers and onions seemed to have settled all through the jelly while the apricots which i done by hand kinda of settled more so to the top next time I will put them in the processor as well! I cant complain its the best pepper jelly Ive tasted yet! .Lovvvee this recipe !!!

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From: Comedie

On Dec 3, 2006

Good, hot, and a nice way to use those leftover habaneros. Made things simpler doubling the recipe, weighing the peppers, and using a food processor for the peppers and onions. With doubling the recipe: 100g (3.5 oz) each of sweet and habanero peppers. Used 5.5 cups of sugar, so a little less than double the recipe. One 3 oz envelope of Ball liquid pectin gelled just fine with the double recipe. (Note that with Ball you should boil 1 minute after adding the pectin). Yield was EXACTLY six 8 ounce jelly jars. Thank you for posting this!

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