Habanero Gold Jelly
By: Redawna
Published: Sunday, September 26, 2010 - 2:25pm

Ingredients




1/3 cup of finely sliced dried apricots
3/4 cup of white vinegar
1/3 cup habanero peppers
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, finely diced
3 cups of sugar
1 (3 ounce) pouch of liquid pectin

Preparation

1 In a large stainless steel saucepan, combine apricots and vinegar. 2 Cover and let stand at least 4 hours. 3 Add red onion, red and habanero peppers and sugar. 4 Over high heat, stirring constantly, bring to a full rolling boil that can not be stirred down. 5 Stir in pectin. 6 Boil hard, stirring constantly for 1 minute. 7 Remove from heat, skim off foam and stir to disperse peppers. 8 Ladle jelly into hot jars leaving 1/4 inch of headspace. 9 Heat process jar in a boiling water bath for 10 minutes.

About


As with any recipe using hot peppers, please be aware of the pepper juices on your hands. Coming in at between 200,000 and 300,000 Scoville units, Habanero peppers are one of the hottest peppers on the planet and wearing gloves is highly recommened. Using a food processor to chop the peppers is also a great option. I do enjoy putting my knife skills to work but in this application I will use the food processor. Not only does it save time, you can avoid the very strong pepper fumes. Be sure to use the pulse action of the processor and take your time, you want finely chopped peppers not pepper mash. Source: Bernardin Canada