Habenero peppers are exceptionally hot so you'd think Habanero Pepper Jelly would blow your sock off, but it's really not bad... and when you pair it with cool cream cheese and crackers, it's totally addictive. My youngest doesn't like spicy foods, but I can't keep her away from this tasty treat.
Habanero Gold Jelly
Adapted from a recipe by Bob Rouleau (via Susan at Savoring Time in the Kitchen)
Makes 4 half-pint jars
- 1/3 cup finely sliced dried apricots (1/8-inch slices)
- 3/4 cup white vinegar
- 1/4 cup finely diced red onion
- 1/4 cup finely diced sweet red bell pepper
- 1/4 cup finely diced habanero peppers, seeds removed (or a combo of jalapeno and Scotch Bonnets)
- 3 cups granulated sugar
- 1 pouch liquid pectin
- Combine apricots and vinegar in a deep stainless steel pan; let stand 4 hours.
- Add onions, peppers, and sugar and bring to a full rolling boil.
- Stirring constantly, boil for 1 minute.
- Remove from heat and add liquid pectin, mixing well.
- Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4-inch of top rim.
- Wipe rims and apply lids.
- Process 10 minutes in a boiling water bath.
- Cool upright, until lids pop down, about 30 minutes.
- When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly.
- Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.