If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe has floated around the internet for years. I added the apricots (the original recipe called for raisins.) It's sweet and hot at the same time, works beautifully with cheese, and is so so pretty. I believe the original recipe called for pectin. I don't like to use pectin, and peppers have a lot of natural pectin, so I cook it longer to develop the consistency I want, then put it in jars. It's never totally jelled, but does get thick and syrupy. Works for me! A great gift. Easy to make. I package this in 4 oz jelly jars and gift it with fresh goat cheese and a box of excellent crackers. —MrsWheelbarrow
Serves 12 - 4oz containers
- 1 cup finely chopped dried apricots
- 1/2 cup minced red onion
- 1/2 cup minced sweet red pepper
- 1/2 cup minced habanero peppers (wear gloves!)
- 1-1/2 cups cider vinegar
- 6 cups sugar
- Place all ingredients in a non-reactive deep pot. Bring to a boil, then turn off, cover and let the mixture rest overnight, to develop the flavor.
- Bring the jelly back to a boil that cannot be stirred down, around 230 degrees and boil hard for 10 minutes.
- Turn off the heat, skim as necessary (or add 1/2 tsp of butter to cut the foam) and stir well to distribute the solids.
- Place in jars, cover with lids and rings, then process in a boiling water bath for 10 minutes. From time to time, shake the jars as they cool, to keep the solids from floating to the top.
- This recipe was entered in the contest for Your Best Condiment