Ingredients
-
1/3
-
3/4
-
1/4
-
1/4
-
1/4
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Habanero Gold Jelly,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.,Excellent recipe! I just made it with Habaneros, Vietnamese, and other hot peppers from our garden, and it is so delish that I am eating it out of the pan with a spoon! 😀
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Steps
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1
Done
|
Cut Apricots Into 1/8 Inch Slices and Measure Into Large Stainless Steel Saucepan With the Vinegar; Let Stand For Four Hours. |
|
2
Done
|
Cut Onions and Peppers Into 1/8 Inch Slices; Cut Slices Into a 1/4 Inch Dice. |
|
3
Done
|
Add to Apricots and Stir in Sugar. |
|
4
Done
|
Bring Mixture to a Full Rolling Boil. |
|
5
Done
|
Stirring Constantly, Boil Hard For One Minute. |
|
6
Done
|
Remove from Heat and Immediately Stir in Liquid Pectin, Mixing Well. |
|
7
Done
|
Stir For About 3 Minutes to Mix Solids, but Put Into Jars Before It Gets Too Firm. |
|
8
Done
|
Pour Into Hot Sterilized Jars, Dividing Solids Equally and Fill to Within 1/4 Inch from Top of Jar. |
|
9
Done
|
Apply Snap Lids and Process in Boiling Water Bath For 5 Minutes If You Choose. |
|
10
Done
|
Once Sealed You Can Rotate or Invert Jars While Still Warm to Distribute Solids If Needed. |
