Just made this today and came out with 6 half pints and a small instant serving for us from the residue on the pan (picture). I will be using this for a unit picnic that's coming up this week. I used 6 habaneros, thinking I would need to add more. Good thing I only started with 6 because it came out a a perfect high heat, even the hubby thinks it's hot enough - and he loves heat. This would be great on cheeses, dipping for dumplings or spring rolls, and glaze for BBQing. I think I'll add red onion next time. It came out to this beautiful orange jam because I used fresh apricots instead of dried, I reduced the vinegar to only one cup because of the change from dried to fresh. Thanks for the recipe.
This is a great jelly. The apricot really cuts the heat. In fact, it has less heat than my jalapeno jelly. This jelly goes great on pork or just in a peanut butter and jelly sandwich.
I love this recipe! I have made mild apricot pepper jelly, mild apricot onion pepper jelly, and today I used a mixture of dried apricots, dried mango and candied ginger with habaneros. Turns out spectacular everytime I make it. I'm really impressing people with the cool jellies that I can make with this recipe. As soon as I can find dried peaches(can't find them in any store!) I will make it with them :)