Habanero Apricot Jelly
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
- 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.
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