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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

HABANERO GOLD JELLY Recipe

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This recipe for HABANERO GOLD JELLY is from PERRICELLI FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. dried apricots, finely chopped
1 ½ c. white vinegar
½ c. each red pepper, habanero peppers and red onion finely chopped
1 c. water
7 c. sugar
1 pouch liquid pectin
Directions:
Directions:
In a large stainless steel saucepan, combine apricots and vinegar. Cover, let stand at least 4 hours. Add remaining ingredients except for liquid pectin to apricot mixture. Over high heat, stirring constantly, bring to a rolling boil. Boil for 3-5 min. Add in liquid pectin. Boil for 3 min, stirring.
Remove from heat and cool for 10 min stirring occasionally and skimming off any foam. Ladle into prepared jelly jars leaving ¼ inch headspace. Seal. Store in cool, dark place up to 1 year.
Personal Notes:
Personal Notes:
Makes approximately 8 – 250ml jars

 

 

 

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