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Home » Summer » Habanero Apricot Jelly Sweet and Spicy

Habanero Apricot Jelly Sweet and Spicy

Published: Aug 31, 2017 · Modified: Mar 27, 2024 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Habanero Apricot Jelly

Habanero Apricot Jelly is one of my favorite sweet and spicy pepper jellies. I am obsessed with hot pepper jelly or hot pepper jam canning recipes. This Habanero Apricot Jelly is amazing.

Habanero Apricot Jelly recipe is my new favorite hot pepper jelly recipe. via flouronmyface.com

How to serve Habanero Apricot Jelly

Hot pepper jelly recipes are some of my favorite homemade jelly recipes.

I couldn't wait to try this Habanero Apricot Jelly recipe myself. It is delicious! The habanero peppers give it just enough heat to balance out the sweet flavor of apricots.

With the holiday season fast approaching it is a good idea to have a batch or two of Habanero Apricot Jelly in the pantry.

Easy Pepper Jelly Appetizers for the holidays via flouronmyface.com

Serving hot pepper jelly over a block of cream cheese with crackers is one of the easiest appetizers to serve at your holiday parties or for when unexpected guests arrive and you need a fast and easy snack to serve.

Every time I serve hot pepper jelly with cream cheese and crackers my guests are amazed and rave about how good it is.

This year I know they are going to really love it served with this Habanero Apricot Jelly.

I think it is the best hot pepper jelly recipe I have ever made. I love it and plan on making another batch to give as Christmas gifts this year.

Easy Holiday Appetizer recipe Cream Cheese with Habanero Jelly and crackers via flouronmyface.com

Ball® Collection Elite 16 oz. Sharing Jar

Have you seen the new Ball® Collection Elite 16 oz. Sharing Jar? The new geometric shaped jar is perfect for sharing your home canned goods with family and friends.

The long neck is extra exciting because you can easily decorate the jar with ribbons and a hang tag when gifting your home canned goodies.

You can buy the Ball Sharing Jars here.

They come in a 4 pack with flat lids and bands. Stock up for the upcoming holiday season.

The Sharing Jar is safe for canning, totally made in the USA and the jars and lids are BPA free.

Even if you aren't a canner these pretty Sharing Jars are perfect for homemade holiday gifts like Cookie Mix in a Jar or Hot Cocoa Mix in Jar.

Homemade Peach Preserves in the new BALL Canning Sharing Jar via flouronmyface.com

By purchasing the Sharing Jar you and I will be supporting our local food banks that depend on the help of Feeding America to supply meals to families in need.

Habanero Apricot Jelly ingredients in canning pot via flouronmyface.com

How To Make Habanero Apricot Jelly recipe video

Watch the Preserving Summer Canning Series video below and see how easy it is to make this Habanero Apricot Jelly recipe.

I hope after watching the video you can see just how easy it is to make a batch of this Habanero Apricot Jelly!

I bet you want to try canning pepper jelly for yourself now that you see as long as you can chop fruit and vegetables and boil a pot of water you can start canning homemade jams and jellies yourself.

Habanero Apricot Jelly recipe via flouronmyface.com

Helpful Tips for making Habanero Apricot Jelly

Always were protective gloves while chopping hot peppers.

Helpful Products for making Habanero Jelly

  • The New Ball Book of Canning and Preserving
  • half pint canning jars
  • Ball Liquid Pectin
  • Dried Apricots

How To Make Habanero Apricot Jelly

Ingredients

  • 1 ½ cups white vinegar (5% acidity)
  • ⅔ cup finely chopped dried apricots
  • 6 cups sugar
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped seeded habanero pepper
  • 1 (3-oz.) pouch Ball® Liquid Pectin

Directions

  1. Combine first 2 ingredients in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight.
  2. 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.
  3. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  4.  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.
  5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Easy Pepper Jelly Appetizers for the holidays via flouronmyface.com

Habanero Apricot Jelly

Arlene Mobley - Flour On My Face
Habanero Apricot Jelly recipe is a sweet and spicy pepper jam or jelly recipe that is delicious served with chicken or cream cheese. Also can be served on a Cheese Platter.
5 from 15 votes
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Prep Time 30 minutes mins
Cook Time 18 minutes mins
Total Time 48 minutes mins
Course Condiment
Cuisine American
Servings 6 Half-Pint jars
Calories 104 kcal

Ingredients  

  • 1 ½ cups white vinegar (5% acidity)
  • ⅔ cup finely chopped dried apricots
  • 6 cups sugar
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped seeded habanero pepper
  • 3 oz Ball® Liquid Pectin
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Instructions 

  • 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.

Recipe Expert Tips

  • Recipe source:  Ball Book Of Canning And Preserving

Nutrition

Serving: 2TablespoonsCalories: 104kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 31mgFiber: 1gSugar: 26gVitamin A: 125IUVitamin C: 4mgCalcium: 2mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Brittany P.

    June 09, 2024 at 3:37 am

    Hello, anyone made it with fresh apricots instead of dried? I was thinking maybe just cutting the vinegar a bit???

    Reply
    • Arlene Mobley

      June 13, 2024 at 3:48 pm

      Hi Brittany I'm not sure if that would work. It is usually best to follow canning recipes as they are written. The extra moisture of the fresh fruit will mess will mess with how the jelly sets up.

      Reply
  2. Faye West

    November 16, 2023 at 9:36 pm

    I love this recipe! It has just the right amount of heat! I make it for Christmas gifts!

    Reply
  3. Sharon Rossy

    September 06, 2023 at 11:27 am

    Hi. I’ve been making this for years. Love it. I don’t add the red onion, and increase the habaneros. It’s worked well. And I agree, I would not double this recipe.

    Reply
  4. Brenda Mitchell

    September 02, 2023 at 6:04 pm

    May I use banana/ Hungarian hots in place of jalapeño peppers?

    Reply
  5. Christina

    September 24, 2022 at 10:31 pm

    I had soooo many peppers in my garden this year. This was one of my recipes at harvest time. So dang good. I was hesitant about the onion, but somehow it worked out lovely not oniony at all. I plan on making another batch tomorrow.

    Reply
  6. Angel Inman

    August 28, 2022 at 6:23 pm

    Hi! Do you have a substitution recipe for low or no sugar? I have health issues that require me to stay away from refined sugars & I have found that using the low or no sugar pectin allows me to still enjoy wonderful recipes like this.

    Reply
    • Arlene Mobley

      August 29, 2022 at 5:36 pm

      Angel
      Sorry I do not have a low sugar version of this recipe.

      Reply
  7. Elizabeth

    August 24, 2022 at 10:44 am

    What would you say the spice level is on this? Like mild, medium, hot? Also, can you use the powdered pectin instead of the liquid?

    Reply
    • Arlene Mobley

      August 26, 2022 at 9:46 am

      Elizabeth the recipe uses liquid pectin. You can not substitute the powdered pectin because the directions for making jelly with powdered is different. The heat level is medium. Add s few more habanero if you like fiery hot. I've noticed the cooking takes some of the heat out of the hot peppers.

      Reply
  8. Tanya @ Mom's Small Victories

    June 28, 2022 at 9:15 pm

    yum! i want this! stopping by fromm Happiness is homemade party! pinned it.

    Reply
    • Emily Honing

      July 16, 2023 at 7:21 pm

      Hello, I am wondering if you’ve had success doubling this recipe?… and if it is a soft set or firm set jam? Thank you for your feedback.

      Reply
      • Arlene Mobley

        July 18, 2023 at 10:10 am

        Emily It is not recommended to double a canning recipe that uses pectin.

  9. Julie Briones

    April 26, 2022 at 12:23 am

    I love apricot jelly/jam, Arlene... and this spicy version added to some cream cheese sounds delectable! I'm happy to be featuring your post at Tuesday Turn About this week! Pinned!

    Reply
    • Arlene Mobley

      April 28, 2022 at 8:58 am

      Thanks Julie!

      Reply
  10. kelly smith

    September 21, 2017 at 3:19 am

    I avoid the jelly which available in the market. my kids not like it so I will make it at home. It is an easy way to make it. they love it.

    Reply
5 from 15 votes (15 ratings without comment)

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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