Habanero Gold Jelly

By á-47

Makes about three 8 oz. jars

Ingredients

• 1/3 cup finely sliced dried apricots
• 3/4 cup white vinegar
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped seeded red bell pepper
• 1/4 cup finely chopped seeded habanero peppers
• 3 cups sugar
• 1 pouch (3 oz) liquid pectin

Preparation

Step 1

In a large, deep stainless steel saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least4 hours or overnight.

Prepare canner, jars and lids.

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

Quickly pour hot jelly into hot jars, leaving 1/4" headspace.

Process jars in hot bath and process for 10 minutes.