1/6 Photos of Habanero Gold Jelly
Jan in Lanark's Note:
Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.
My Private Note
250 ml ...
Units: US | Metric
- 1/3 cup finely sliced dried apricot
- 3/4 cup white vinegar
- 1/4 cup finely diced red onion
- 1/4 cup finely diced red pepper
- 1/4 cup finely diced habanero peppers, with seeds or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined
- 3 cups white sugar
- 1 (3 ounce) envelope bernardin liquid pectin
- 1Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
- 2Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
- 3Add to apricots and stir in sugar.
- 4Bring mixture to a full rolling boil.
- 5Stirring constantly, boil hard for one minute.
- 6Remove from heat and immediately stir in liquid pectin, mixing well.
- 7Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
- 8Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
- 9Apply snap lids and process in boiling water bath for 5 minutes if you choose.
- 10Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
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Nutritional Facts for Habanero Gold Jelly
Serving Size: 1 (1022 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 838.6
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.5 mg
- Total Carbohydrate 213.2 g
- Dietary Fiber 2.3 g
- Sugars 209.3 g
- Protein 0.9 g