Habanero-Apricot Jelly

$0.00

Description

This beautiful jelly is great as a spicy-sweet glaze for cooked shrimp or chicken wings, or stirred into mayonnaise to punch up sandwich spreads and dips.

Habanero-Apricot Jelly
Recipe TypeDip/Spread
Author: Ball Canning
Makes: 6 1/2-pint jars
Ingredients
  • 1.5 cups white vinegar (5% acidity)
  • 2⁄3 cup finely chopped dried apricots
  • 6 cups sugar
  • 1⁄2 cup finely chopped red bell pepper
  • 1⁄2 cup finely chopped red onion
  • 1⁄4 cup finely chopped seeded habanero pepper
  • 1 (3-ounce) pouch Ball® Liquid Pectin
Instructions
  1. Combine the vinegar and apricots in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight.
  2. Stir together the apricot mixture, sugar, and next 3 ingredients in a 6-quart stainless-steel or enameled Dutch oven. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring frequently.
  3. Add the pectin, immediately squeezing entire contents from the pouch. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.
  4. Ladle the hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
  5. Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Excerpted from Ball Canning Back to Basics. Copyright 2017 Hearthmark. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Photographer Whitney Ott, Food Stylist Rishon Hanners, Prop Stylist Thom Driver.

Reviews

There are no reviews yet.

Be the first to review “Habanero-Apricot Jelly”

Your email address will not be published. Required fields are marked *

All of the nonperishable ingredients for this recipe can be delivered to your door. Click the ingredient below to order online: