Habanero Jelly

By • December 17, 2009 5 Comments



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

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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
  1. 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.
  2. Bring the jelly back to a boil that cannot be stirred down, around 230 degrees and boil hard for 10 minutes.
  3. 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.
  4. 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.

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