Habanero Gold Jelly

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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.

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Steps

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Cut apricots into 1 / 8 inch slices and measure into large stainless steel saucepan with the vinegar.

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Let stand for four hours.

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Cut onions and peppers into 1 / 8 inch slices.

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Cut slices into a 1 / 4 inch dice.

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Add to apricots and stir in sugar.

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Bring mixture to a full rolling boil.

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Stirring constantly , boil hard for one minute.

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Remove from heat and immediately stir in liquid pectin , mixing well.

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Stir for about 3 minutes to mix solids , but put into jars before it gets too firm.

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Pour into hot sterilized jars , dividing solids equally and fill to within 1 / 4 inch from top of jar.

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Apply snap lids and process in boiling water bath for 5 minutes if you choose.

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Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

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Ingredients

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dried apricot, white vinegar, red onion, red pepper, habanero peppers, white sugar, liquid pectin