Habanero Jelly


INGREDIENTS                  Yields 7 100ml jars (1/2 cup jars)

1⁄3C          Dried apricot finely sliced and diced

3⁄4 Cup      White vinegar

1⁄4C          Red onion, finely diced

1⁄4C          Red pepper, finely diced

2T            Habanero, finely diced with seeds

2T            Jalapeno, finely diced

3C            White sugar 

3oz                     Liquid pectin

DIRECTIONS

Cut apricots into 1/8 inch slices, dice finely, and measure into large stainless steel saucepan with the vinegar.

Let stand for four hours.

Cut onions and peppers into 1/4 inch dices

Add to apricots and stir in sugar.

Bring mixture to a full rolling boil.

Stirring constantly, boil hard for one minute.

Remove from heat and immediately stir in liquid pectin, mixing well.

Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.

Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.

Apply snap lids and process in boiling water bath for 5 minutes if you choose.

Once sealed you can rotate or invert jars while still warm to distribute solids if needed.