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!
triple_b
annie1992
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