Apricot Habanero Jelly
|1-1/2 cups||dried apricots, chopped|
|1 cup||yellow or orange bell pepper, cleaned, deseeded and chopped|
|1/3 cup||Habanero chilies, or to taste, cleaned and chopped|
|3 ounce||pouch plus 1 tablespoon liquid pectin|
|1/4 teaspoon||cayenne, cumin or other seasoning, to taste|
Note: When handling raw Habanero chilies, it is best to wear latex gloves and avoid touching skin and eyes. For spicier jelly leave the seeds in the Habanero chilies. For milder jelly, remove the seeds.
Clean and sterilize jars, rings, and lids.
Using a blender or food processor, add apricots, bell peppers, chilies and vinegar and pulse until finely chopped. Depending on size of blender you may need to work in batches adding enough vinegar to each batch to help processing. Continue until all of the apricots, pepper and chilies are processed.
In a medium saucepan, combine pepper puree, sugar, and any remaining vinegar and heat over medium heat until boiling. Allow mixture to boil for 10 minutes. Take off heat and let stand for 5 minutes. Add liquid pectin and cayenne or other seasoning.
Working quickly, pour jelly mixture into jars, allowing for headspace, and screw lid on finger tight. Place canners in a water bath and process for 10 minutes, adjusting for altitude as needed. Remove jars and let cool. Check seals in 24 hours. Lids should not flex up and down when pressed in the center. Makes 7, 8-ounce jars.