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 recipes. This Habanero Apricot Jelly is amazing.
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.
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.
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.
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.
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.
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
- 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.
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
- 3 oz Ball® Liquid Pectin
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.
Notes
- Recipe source: Ball Book Of Canning And Preserving
