Habanero Gold Jelly
Bright, bold, and perfectly balanced, Habanero Gold Jelly is the ultimate sweet-and-spicy condiment that will elevate any meal or appetizer. Made with finely chopped dried apricots, vibrant red bell peppers, and fiery habanero peppers, this golden-hued jelly combines fruity sweetness with a tantalizing kick of heat. A splash of white vinegar enhances its tangy flavor, while liquid pectin ensures its delightfully smooth texture. Perfect for spreading over cream cheese and crackers, glazing grilled meats, or adding a gourmet twist to sandwiches, this habanero jelly is a must-try for spice lovers and foodies alike. Easy to preserve with simple canning techniques, it’s a fantastic addition to your pantry or a thoughtful homemade gift.
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Recipe Information
Ingredients
- 1 cup Dried apricots, finely chopped
- 3 cups White vinegar
- 1 Red bell pepper, finely diced
- 5 Habanero peppers, finely minced
- 6 cups Granulated sugar
- 2 pouches (85 mL each) Liquid pectin
Instructions
In a medium bowl, soak the finely chopped dried apricots in 1 cup of white vinegar for about 4 hours or overnight to soften them. Drain before use.
Prepare your canning supplies: Sterilize your jars, lids, and bands in boiling water and keep them warm until ready to use.
In a large, heavy-bottomed saucepan, combine the softened apricots, remaining 2 cups of vinegar, finely diced red bell pepper, and minced habanero peppers over medium-high heat.
Bring the mixture to a boil, stirring frequently, then add the granulated sugar. Stir until the sugar is completely dissolved.
Increase heat to high and bring the mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute.
Stir in both pouches of liquid pectin. Return to a rolling boil and boil hard for another 1 minute, stirring constantly. Remove from heat.
Skim off any foam from the surface of the jelly using a spoon.
Carefully ladle the hot jelly into prepared jars, leaving 1/4 inch of headspace. Wipe jar rims with a clean, damp cloth to ensure a good seal.
Place lids on the jars and secure with bands until fingertip-tight.
Process the sealed jars in a boiling water canner for 10 minutes. Adjust processing time if you're at a higher altitude, based on canning guidelines.
Remove jars from the canner and let them cool on a towel or wire rack. Check the seals after 24 hours. The lid should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
5239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 1320.4 g | 480% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 1290.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2416 mg | 51% | |
*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.
