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Apricot Habanero Jelly

1-1/2 cupsdried apricots, chopped
1 cupyellow or orange bell pepper, cleaned, deseeded and chopped
1/3 cupHabanero chilies, or to taste, cleaned and chopped
2 cupsvinegar
6 cupssugar
3 ouncepouch plus 1 tablespoon liquid pectin
1/4 teaspooncayenne, cumin or other seasoning, to taste
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Apricot Habanero Jelly - Instructions

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.

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Apricot Habanero Jelly - Instructions Continued

Makes 7, 8-ounce jars.

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