Habanero Gold Jelly Recipe #132932
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.
45 min | 30 min prep
3 250 ml jars
- 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
- Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
- Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
- Add to apricots and stir in sugar.
- Bring mixture to a full rolling boil.
- Stirring constantly, boil hard for one minute.
- Remove from heat and immediately stir in liquid pectin, mixing well.
- Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
- Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
- Apply snap lids and process in boiling water bath for 5 minutes if you choose.
- Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 132932 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars