Habanero Gold Jelly

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/3 cup finely sliced dried apricot
• 3/4 cup 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 sugar
• 1 (3 ounce) envelope bernardin liquid pectin

Recipe

• 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.