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Habanero-Apricot Jelly Recipe

Habanero-Apricot Jelly Recipe

Get your spicy jelly on!


  • 1-1/2 cups dried apricots, chopped
  • 1 cup orange bell pepper, chopped
  • 2-3 habanero peppers, chopped
  • 2 cups vinegar
  • 6 cups sugar
  • 3 ounces plus 1 tablespoon liquid pectin

Cooking Directions

  1. Clean and sterilize jars, rings, and lids. 
  2. To a food processor, add apricots, bell peppers, habanero peppers and vinegar. Pulse until nicely minced.
  3. Heat a medium saucepan to medium heat.
  4. Add pepper puree along with sugar. Mix and bring to a boil.
  5. Boil 10 minutes, then remove from heat. Let stand for 5 minutes.
  6. Add pectin and mix well.
  7. Pour into sterilized jars and screw on lids. Be sure to leave a bit of headspace in the jar. Don't fill them all the way up.
  8. At this point you can process them in a waterbath for 10 minutes or as needed, adjusting for altitude. Or, refrigerate and use within a couple weeks.
  9. Enjoy!

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