More Great Recipes: Canning | Condiment, Sauce | Jelly

Habanaro Gold


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/3 cup of finely sliced dried apricots
3/4 cup of white vinegar

1/4 cup EACH finely chopped:
red onion,
red bell pepper
seeded habanero OR Jalapeno peppers
3 cups of sugar

1 pouch of liquid pectin


In a large stainless steel saucepan, combine apricots and vinegar.


Cover and let stand at least 4 hours.


Add red onion, red and habanero peppers and sugar.


Over high heat, stirring constantly, bring to a full rolling boil that can not be stirred down.


Stir in pectin.


Boil hard, stirring constantly for 1 minute. Remove from heat, skim off foam and stir to disperse peppers.


Ladle jelly into hot jars leaving 1/4 inch of headspace.


Heat process jar in a boiling water bath for 10 minutes.


Pairs Well With


Notes

A dash of local for every season
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