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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
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Made in Milwaukee.
The chicest apron around.