Easy Pepper Jelly Appetizers for the holidays via

Habanero Apricot Jelly

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 30 minutes
  • Cook Time: 18 Minutes
  • Total Time: 48 minutes
  • Yield: 6 Half-Pint jars 1x
  • Category: Canning Recipes
  • Method: Hot Water Bath Canning
  • Cuisine: American


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.



  • 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


  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.


Recipe source:  Ball Book Of Canning And Preserving


  • Serving Size: 2 Tablespoons
  • Calories: 54

Keywords: habanero pepper jelly, apricot pepper jelly, easy pepper jam recipe, Golden Pepper Jelly recipe, Habanero Gold Jelly Recipe

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