“Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.”
3 250 ml jars

Ingredients Nutrition

  • 78.07 ml finely sliced dried apricot
  • 177.44 ml white vinegar
  • 59.14 ml finely diced red onion
  • 59.14 ml finely diced red pepper
  • 59.14 ml finely diced habanero peppers, with seeds or 59.14 ml finely diced jalapeno, and scotch bonnet peppers combined
  • 709.77 ml white sugar
  • 85.04 g envelopebernardin liquid pectin


  1. Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
  2. Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
  3. Add to apricots and stir in sugar.
  4. Bring mixture to a full rolling boil.
  5. Stirring constantly, boil hard for one minute.
  6. Remove from heat and immediately stir in liquid pectin, mixing well.
  7. Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
  8. Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
  9. Apply snap lids and process in boiling water bath for 5 minutes if you choose.
  10. Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

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