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Easy Pepper Jelly Appetizers for the holidays via flouronmyface.com

Habanero Apricot Jelly

Arlene Mobley - Flour On My Face
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.
5 from 5 votes
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Condiment
Cuisine American
Servings 6 Half-Pint jars
Calories 104 kcal

Ingredients  

  • 1 ½ cups white vinegar 5% acidity
  • 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
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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

Nutrition

Serving: 2Tablespoons | Calories: 104kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 26g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg
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