Email to Cat      

Habanero-Apricot Jelly

Source of Recipe


From "The All New Ball Book of Canning and Preserving"



List of Ingredients



• 1½ cups white vinegar (5% acidity)
  
• â…” 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
  
• 1 (3-ounce) pouch liquid pectin
  






Instructions



1. Combine first two ingredients in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight.
   
   
2. Stir together apricot mixture, sugar, and next 3 ingredients in a 6-quart stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
   
   
3. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
   
   
4. Ladle hot jelly into a hot jar, leaving ¼-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.
   
   
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
   
   
   Makes about six ½-pint jars