HABANERO GOLD (JELLY)

By Grandmax4

Ingredients

• 1/3 cup finely sliced dried apricots
• 3/4 cup white vinegar
• 1/4 cup red onion -- finely chopped
• 1/4 cup red bell pepper -- finely chopped
• 1/4 cup Habanero chiles or jalepeno chiles -- finely chopped
• 3 cups granulated sugar
• 1 pouch Bernardin Liquid Pectin

Details

Servings 6

Preparation

Step 1

1. in large stainless steel saucepan, combine apricots and vinegar. Cover, let stand at least 4 hours.

2. Add red onion, red & habanero pepper and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat, skim off foam and stir to disperse peppers.

3. Ladle jelly into hot jars following directions in product insert and leaving 1/4-inch headspace. heat process - boil filled jars - in boiling water canner 10 minutes. Cool, check seals. Store in cool, dark place up to 1 year.