Habanero Apricot Jelly
Sweet, spicy, and irresistibly vibrant, Habanero Apricot Jelly is a lip-smacking fusion of fruity apricots and fiery habanero peppers. This homemade jelly strikes the perfect balance between sweetness and heat, making it an ideal condiment for adventurous food lovers. Crafted with fresh apricots, sugar, and a hint of zesty lemon juice, the mixture is elevated with the bold kick of minced habaneros. A quick boil with liquid pectin ensures the perfect consistency, while a water bath canning method locks in the flavors for long-term storage. Whether spread over warm toast, paired with creamy cheeses, or used as a glaze for roasted meats, this unique jelly is a tantalizing treat that will ignite your taste buds. Perfect for gifting or stocking your pantry, Habanero Apricot Jelly is a must-try for spice enthusiasts and jam-making aficionados alike.
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Recipe Information
Ingredients
- 4 cups fresh apricots, pitted and chopped
- 2 pieces habanero peppers, finely minced
- 5 cups granulated sugar
- 1 tablespoon lemon juice
- 1 packet liquid pectin
- 1 cup water
Instructions
Prepare the apricots by washing them thoroughly, removing the pits, and chopping them into small pieces.
In a medium-sized pot, combine the chopped apricots, minced habanero peppers, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the apricots soften and break down into a pulp, about 10-15 minutes.
Remove the pot from the heat and use a potato masher or immersion blender to create a smoother texture, if desired.
Return the pot to medium heat and stir in the sugar until fully dissolved.
Bring the mixture to a rolling boil, stirring frequently, to prevent sticking or burning.
Add the liquid pectin to the boiling mixture, stirring constantly, and boil hard for 1-2 minutes.
Remove the pot from heat and carefully skim off any foam from the surface using a spoon.
Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
Wipe the rims of the jars clean, place sterilized lids on top, and screw on the rings until just finger-tight.
Process the jars in a boiling water bath for 10 minutes to seal them properly. Adjust times for high-altitude canning if necessary.
Remove the jars from the water bath and let them cool completely on a clean towel or wire rack. Ensure the lids have sealed before storing.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 1092.2 g | 397% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 1075.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
