Habanero Apricot Jelly recipe is perfect served over a block of cream cheese.
Prep Time:30 minutes
Cook Time:18 Minutes
Total Time:48 minutes
Method:Hot Water Bath Canning
1 1/2 cups white vinegar (5% acidity)
2/3 cup finely chopped dried apricots
6 cups sugar
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded habanero pepper
1 (3-oz.) pouch Ball® Liquid Pectin
Combine first 2 ingredients in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight.
Stir together apricot mixture, sugar, and next 3 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.