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Apricot Habanero/Jalapeno Jelly

ckknh
16 years ago

I just made Apricot Habanero/Jalapeno jelly today. I adapted the recipe from "Small Batch Preserving" - I don't like the liquid pectin called for in that recipe, and I wanted to kick up the heat. It gelled beautifully and tasted fantastic!

Apricot Hot Pepper Jelly

Makes 3 half pints (jelly jars)

1/4 cup chopped dried apricots, soaked for 4-6 hours

1 large red pepper, diced

1 large jalapeno pepper, seeds removed, diced

2 habanero peppers, seeds removed, diced

3/4 cup white wine vinegar

3 cups sugar

1 package Sure-Gel powdered pectin

In medium nonreactive saucepan, combine peppers, apricots, wine vinegar, and pectin. Stir, bring to full rolling boil. Add sugar, stirring, and bring back to full foil for 2-3 minutes. The mixture should be thickened. Let stand for a few minutes after shutting off heat to gel further. Stir to evenly distribute pepper pieces. Ladle into hot jars and BWB for 10 minutes.


My husband absolutely loved this- it's spicy and sweet at the same time. Enjoy!

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