Apricot Habanero Jelly (Habanero Gold)

Habanero Gold

60g dried apricots

¾ cup white vinegar

25g habanero

25g red onion

30g red pepper

3 cups white sugar

1 package liquid pectin: 3 oz

Cut apricots into ⅛ inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.

Cut onions and peppers into ⅛ in slices; cut slices into ¼ inch dice.

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 ¼ 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.

Makes about 28 oz, or 3.5 eight oz jars, 7 four oz jars. So make at least a double batch.

Each batch takes less than 3 regular size habañeros.

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