Habanero Gold Jelly – a delicious recipe with apricot, white vinegar, red onion, red pepper, habanero peppers, white sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
2
Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
3
Add to apricots and stir in sugar.
4
Bring mixture to a full rolling boil.
5
Stirring constantly, boil hard for one minute.
6
Remove from heat and immediately stir in liquid pectin, mixing well.
7
Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
8
Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
9
Apply snap lids and process in boiling water bath for 5 minutes if you choose.
10
Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
604
kcal
Calories
153
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup finely sliced dried apricot, 3/4 cup white vinegar, 1/4 cup finely diced red onion, 1/4 cup finely diced red pepper, and more.
Yes, Habanero Gold Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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