Habanero Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/2 pounds Fresh apricots
2 Lemons
5 3/4 cups Sugar
1 Pouch CERTO liquid fruit pectin
8 Habaneros (up to 10)

Preparation

1 Your timing with this question was unbelievable. I was just about to post this message about a batch of Apricot Habernaro Jam I made. Not sure if it will fit with what you're looking for. I used a recipe from the CERTO 2 (liquid fruit pectin) that I had purchased for Apricot jam. I just added the only missing ingredient (Habs!). I actually turned out real good. 3 Remove pits from 2 1/2 pounds of fresh apricots and chop finely (3 1/2 cups yeild). De-core, seed & finely chop 8-10 habernaros. (I used red savinas.) 4 Stir sugar into fruit. Add chopped habernaros. Add 1/3 cup of fresh lemon juice. Add 1/2 teaspoon margarine or butter to prevent foaming during cooking. 5 Bring mixture to full rolling boil stirring constantly. Quickly add contents of CERTO pouch and return to full rolling boil for one minute. 6 Fill jars immediately. Use standard home canning rules for the rest. 7 The jam set up real nice and the hab heat was perfect.