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.

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INGREDIENTS

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. Dutch oven.

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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 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.

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Habanero Apricot Jelly