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.
INGREDIENTS
White Vinegar
Dried Apricots
Sugar
Red Bell Pepper
Red Onion
Habanero Pepper
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. This Habanero Apricot Jelly is amazing.