How to make it

  • Wearing gloves, carefully cut stemmed and seeded Habaneros into pieces and put into blender.
  • Wash hands thoroughly!
  • Add other peppers and apricots to blender.
  • Add enough vinegar to the juice from the apricots to make about 1-1/2 cups of liquid
  • Add to blender and puree
  • Once liquefied pour into heavy pan along with the sugar
  • Heat on med-high stirring to dissolve the sugar
  • Once dissolved, move to a large microwavable bowl and bring to boil for 3 mins. stirring when necessary to keep from boiling over (you may have to lower the power to medium)
  • Quickly stir in the liquid Certa (pectin) and boil again for 2 mins.
  • Skim the foam off the top with a metal spoon and discard
  • Quickly pour into clean and scalding hot glass jars and apply tops
  • Wipe jars clean and then screw on the caps
  • Set aside to cool.. tops will pop when jars are sealed
  • This recipe made 36 oz (I used three 12 oz jars)
  • The color was perfect so I didn't add any food coloring
  • If you don't want to microwave, just keep it on the stove and stir while boiling 3 mins., then add the pectin and stir while boiling another 2 mins.

Reviews & Comments 2

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    " It was excellent "
    robinprime ate it and said...
    Fantastic but i substitute 16 oz pkg of frozen mango for Apricots and use 7 Habanero Peppers. Great with smoked Salmon and Fresh Caviar
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  • beachopn 8 years ago
    We just made this pepper jelly again except this time we used a fresh mango instead of the apricots. We simply pealed and chopped the mango and added most of it to the blender to puree and blended the rest of the mango only slightly so small chunks of it would be in the jelly. It was a huge success!!! If you want hotter jelly... just leave the seeds in the peppers. We will be growing more Habaneros and making more jelly next year!!!
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    " It was excellent "
    hot_it_up ate it and said...
    I like it hot. The flavors sound really good. \0

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