Habanero Gold Jelly

Recipe by Jan in Lanark
READY IN: 45mins


  • 13
    cup finely sliced dried apricot
  • 34
  • 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
  • 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.