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habanero apricot jelly poured on a biscuit

Habanero-Apricot Jelly

Print Recipe
A cross between jam and relish with a touch of heat.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 jars
Calories 831
Author Timothy Pakron

Ingredients

  • 1 ½ cups white vinegar 5% acidity
  • ⅔ cup finely chopped dried apricots
  • 6 cups sugar
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped seeded habanero pepper
  • 1, 3- oz pouch Ball® Liquid Pectin

Instructions

  • Combine first 2 ingredients in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight.
  • Stir together apricot mixture, sugar, and next 3 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  • Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  • Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  • Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes.

Nutrition

Calories: 831kcal | Carbohydrates: 212g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 250mg | Fiber: 2g | Sugar: 209g | Vitamin A: 1003IU | Vitamin C: 31mg | Calcium: 19mg | Iron: 1mg