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| 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
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.
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Follow-Up Postings:
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| Dang! That sounds good. |
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| Thanks, ckknh, that sounds like the Habanero Gold that I've been making for several years, but with Sure Gel instead of the liquid pectin. I also turn the jars to keep the "bits" suspended in the jelly. I'm glad to have this recipe, sometimes I don't have the liquid stuff, but I do have the powdered pectin, this will be very handy. Annie |
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| I agree! My local stores often run out of the liquid. I've pasted this one onto Annie's HG!! I love options! |
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| I am trying this recipe tonight. I want to also try it using Blueberries or Strawberries. I wonder if I would need to change the measurements for the fruit? |
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| I'm so glad you pulled this up, pollkat. It sounds really good, and I have lots of peppers this year. And, I do like anything Apricot. |
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