Habanero Apricot Jelly Recipe

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Habanero Apricot Jelly
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Ingredients
7
Count
Nutrition
388
Calories
Total time
305
Minutes
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Ingredients:

Directions:

  1. Using a food processor, finely mince the diced apricots.
  2. Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick).
  3. Using a food processor, finely mince the red bell pepper and habanero peppers.
  4. Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves.
  5. Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute.
  6. Remove from heat and stir in the butter, whisking until it is dissolved. Whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly.
  7. Ladle the jelly into sterilized canning jars, leaving 1/4 headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  8. Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a plink type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid gives a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 387.73 Kcal (1623 kJ)
Calories from fat 1.54 Kcal
% Daily Value*
Total Fat 0.17g 0%
Cholesterol 0.17mg 0%
Sodium 4.23mg 0%
Potassium 142.24mg 3%
Total Carbs 97.45g 32%
Sugars 94.41g 378%
Dietary Fiber 0.91g 4%
Protein 0.33g 1%
Vitamin C 11.9mg 20%
Vitamin A 0.3mg 10%
Iron 5.4mg 30%
Calcium 10.2mg 1%
Amount Per 100 g
Calories 241.76 Kcal (1012 kJ)
Calories from fat 0.96 Kcal
% Daily Value*
Total Fat 0.11g 0%
Cholesterol 0.1mg 0%
Sodium 2.64mg 0%
Potassium 88.69mg 3%
Total Carbs 60.76g 32%
Sugars 58.87g 378%
Dietary Fiber 0.57g 4%
Protein 0.2g 1%
Vitamin C 7.4mg 20%
Vitamin A 0.2mg 10%
Iron 3.3mg 30%
Calcium 6.3mg 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

  • 7.6
    Points
  • 11
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar

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