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."
photo by Calee photo by Calee
photo by Calee
photo by Dan & Elisse - Elkhorn Inn, Landgraff, WV photo by Dan & Elisse - Elkhorn Inn, Landgraff, WV
photo by Dan & Elisse - Elkhorn Inn, Landgraff, WV photo by Dan & Elisse - Elkhorn Inn, Landgraff, WV
photo by Comedie photo by Comedie
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
3 250 ml jars


  • 13 cup finely sliced dried apricot
  • 34 cup white vinegar
  • 14 cup finely diced red onion
  • 14 cup finely diced red pepper
  • 14 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


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

Questions & Replies

  1. What does the soaking in vinegar do??


  1. 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.
  2. 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.<br/>Great recipe! Thanks for sharing.
  3. 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!
  4. I've made this hundreds of times for my small business. As an expert jam maker, this next statement flies in the face of jam/jelly making rules, but I quadruple the batch every time and because it's made with liquid pectin, I have no issues (when using powdered pectin, you risk over heating it for a long period because the pectin cooks WITH the fruit. With liquid pectin you boil your ingredients, THEN add pectin and bring to a boil for 1 minute, so it works). I process all of my ingredients separately in a food processor, and pulse the apricots (after a rough chop and measure) with my vinegar. Measure into a large pot, bring to a boil, add my 4 pouches of pectin, boil hard 1 minute, bottle, and process. I use approx 2TBSP OF PUREED habanero (an average pepper pureed=1TBSP) per batch and it's just the right amount of heat. You could puree the hot peppers with your other ingredients.
  5. I love this recipe and we always have some in my house to go with cheese, I suggest that you blend it once you have added the sugar but for no longer than 20 seconds (it may be longer with a stick blender) this makes everything the perfect size. If you are using dried habanero then reconstitute them in boiling water and use only three small ones This recipe works well with cider vinegar aswell


  1. 4x the recipe every time.
  2. I've made this several times and my family and friends love it. I substituted mixed dried cherries for apricots once because of food allergies. It was a lovely red color and not quite as sweet as with the apricots but we still loved it. I will definitely do both again. Thanks for the recipe.



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