Habanero Gold Jelly

Bright, bold, and perfectly balanced, Habanero Gold Jelly is the ultimate sweet-and-spicy condiment that will elevate any meal or appetizer. Made with finely chopped dried apricots, vibrant red bell peppers, and fiery habanero peppers, this golden-hued jelly combines fruity sweetness with a tantalizing kick of heat. A splash of white vinegar enhances its tangy flavor, while liquid pectin ensures its delightfully smooth texture. Perfect for spreading over cream cheese and crackers, glazing grilled meats, or adding a gourmet twist to sandwiches, this habanero jelly is a must-try for spice lovers and foodies alike. Easy to preserve with simple canning techniques, it’s a fantastic addition to your pantry or a thoughtful homemade gift.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 40

Ingredients

• 1 cup Dried apricots, finely chopped
• 3 cups White vinegar
• 1 Red bell pepper, finely diced
• 5 Habanero peppers, finely minced
• 6 cups Granulated sugar
• 2 pouches (85 mL each) Liquid pectin

Directions

Step 1

In a medium bowl, soak the finely chopped dried apricots in 1 cup of white vinegar for about 4 hours or overnight to soften them. Drain before use.

Step 2

Prepare your canning supplies: Sterilize your jars, lids, and bands in boiling water and keep them warm until ready to use.

Step 3

In a large, heavy-bottomed saucepan, combine the softened apricots, remaining 2 cups of vinegar, finely diced red bell pepper, and minced habanero peppers over medium-high heat.

Step 4

Bring the mixture to a boil, stirring frequently, then add the granulated sugar. Stir until the sugar is completely dissolved.

Step 5

Increase heat to high and bring the mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute.

Step 6

Stir in both pouches of liquid pectin. Return to a rolling boil and boil hard for another 1 minute, stirring constantly. Remove from heat.

Step 7

Skim off any foam from the surface of the jelly using a spoon.

Step 8

Carefully ladle the hot jelly into prepared jars, leaving 1/4 inch of headspace. Wipe jar rims with a clean, damp cloth to ensure a good seal.

Step 9

Place lids on the jars and secure with bands until fingertip-tight.

Step 10

Process the sealed jars in a boiling water canner for 10 minutes. Adjust processing time if you're at a higher altitude, based on canning guidelines.

Step 11

Remove jars from the canner and let them cool on a towel or wire rack. Check the seals after 24 hours. The lid should not flex up and down when pressed.

Step 12

Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Nutrition Facts

Serving size	2420.3 grams (2420.3g)

Amount per serving	% Daily Value*
Calories	5150

Total Fat 1.20g	2%
Saturated Fat 0.00g	0%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 35mg	2%
Total Carbohydrate 1314.00g	478%
Dietary Fiber 16.30g	58%
Total Sugars 1291.50g
Protein 6.00g	12%

Vitamin D 0IU	0%
Calcium 147mg	11%
Iron 3mg	17%
Potassium 2733mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.2%

Protein: 0.5%

Carbs: 99.3%