Habanero Gold Jelly

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.

• Ready In: 45 mins
• Yields: 3 250 ml jars

Ingredients

• 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

Directions

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