Apricot Habanero Jelly Recipe

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Apricot Habanero Jelly
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Ingredients:

Directions:

  1. Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
  2. DO NOT stick your nose in the blender and take a whiff after you open it.
  3. In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
  4. Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
  5. Add the certo and bring to a boil again.
  6. Skim , pour into jars and seal.
  7. Let cool upside down, so the seal becomes vacuum packed.
  8. Makes about 24 oz of jelly.
  9. ** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 397.33 Kcal (1664 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 4.34mg 0%
Potassium 143.05mg 3%
Total Carbs 100.35g 33%
Sugars 95.32g 381%
Dietary Fiber 1g 4%
Protein 0.58g 1%
Vitamin C 31.3mg 52%
Calcium 10.4mg 1%
Amount Per 100 g
Calories 205.81 Kcal (862 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.25mg 0%
Potassium 74.1mg 3%
Total Carbs 51.98g 33%
Sugars 49.37g 381%
Dietary Fiber 0.52g 4%
Protein 0.3g 1%
Vitamin C 16.2mg 52%
Calcium 5.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 11
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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