Habanaro Gold
  • 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
  1. In a large stainless steel saucepan, combine apricots and vinegar.
  2. Cover and let stand at least 4 hours.
  3. Add red onion, red and habanero peppers and sugar.
  4. Over high heat, stirring constantly, bring to a full rolling boil that can not be stirred down.
  5. Stir in pectin.
  6. Boil hard, stirring constantly for 1 minute. Remove from heat, skim off foam and stir to disperse peppers.
  7. Ladle jelly into hot jars leaving 1/4 inch of headspace.
  8. Heat process jar in a boiling water bath for 10 minutes.