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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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. Ingredients:
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 |
1/4 cup finely diced habanero peppers, with seeds or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined |
3 cups white sugar |
1 (3 ounce) envelope bernardin liquid pectin |
Directions:
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.
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