Habanero Gold Jelly


from ButterYum
Makes 4 half-pint jars

1/3 cup finely sliced dried apricots (1/8-inch slices)
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, seeds removed (or a combo of jalapeno and Scotch Bonnets)3 cups granulated sugar
1 pouch liquid pectin

Combine apricots and vinegar in a deep, stainless steel pan; let stand 4 hours. Add onions, peppers, and sugar to the vinegar mixture.  Bring to a full rolling boil.  Stirring constantly, boil for 1 minute. Remove from heat and add liquid pectin, mixing well.

Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims and apply lids.

Process 10 minutes in a boiling water bath. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly.   Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Adapted from a recipe by Bob Rouleau, via Susan at Savoring Time in the Kitchen
WebRep
Overall rating
 
WebRep
Overall rating
 
WebRep
Overall rating
 
WebRep
Overall rating
 
Comments