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    You are in: Home / Recipes / Habanero Gold Jelly Recipe
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    Habanero Gold Jelly

    Habanero Gold Jelly. Photo by Calee

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    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.

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    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


    1. 1
      Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
    2. 2
      Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
    3. 3
      Add to apricots and stir in sugar.
    4. 4
      Bring mixture to a full rolling boil.
    5. 5
      Stirring constantly, boil hard for one minute.
    6. 6
      Remove from heat and immediately stir in liquid pectin, mixing well.
    7. 7
      Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
    8. 8
      Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
    9. 9
      Apply snap lids and process in boiling water bath for 5 minutes if you choose.
    10. 10
      Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on September 01, 2009


      Great hot pepper jelly! I've made this twice now and today was a double batch. I personally loved it just as submitted, but my daughter thought it was too sweet. I cut back on the sugar today so we'll see if she likes this better. I tried several pepper jelly recipes this year and hands down this is my favorite. The apricots just take it to another level. I did use a stick blender to chop up the solids. They seem to stay suspended in the jelly without turning the jars after processing. Thanks for sharing.

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    • on June 07, 2012


      I made this last summer while I was canning, and then again tonight. It is a wonderful jelly spicy & sweet with just a little vinegar tartness to it. I think its best to use a food processor to do the apricots and habaneros/jalapenos; it helps limit the amount of contact my hands and skin have with the pepper oils and helps me pack a little bit more apricot into the jam for my own personal taste.
      Great recipe! Thanks for sharing.

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    • on February 28, 2012


      My dad introduced me to this jelly after he made a batch and it is wonderful! I recently tried my hand at it and I messed up a little. All I could find in the store was powdered pectin and, since I had never made jelly before, I wasn't sure how to use it correctly. So the jelly didn't come out as thick as it should have. Chalk that up to operator error. Also, I thought I'd kick it up a bit and leave half the seeds; bad idea. This stuff was so hot my mouth was burning a half hour after just tasting it. However, many people like super hot and I was able to give it all away and get my jars back so I can try it again with more knowledge :) Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    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

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