• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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.

Categories: Canning  Condiment, Sauce  Jelly 
© 2006-2017 BakeSpace, Inc. All Rights Reserved