Habanero-Apricot Jelly




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
  • 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
  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.


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