Best 2 Apricot Habanero Jelly Recipes

Apricot habanero jelly is a unique and flavorful condiment that combines the sweet and tangy taste of apricots with the spicy kick of habanero peppers. This jelly is perfect for adding a touch of heat and sweetness to a variety of dishes, from grilled meats to roasted vegetables. It can also be used as a glaze for chicken, fish, or shrimp, or as a spread for sandwiches and crackers. This recipe provides instructions for making apricot habanero jelly in a traditional way, using a combination of fresh apricots, habanero peppers, sugar, and lemon juice. The recipe also includes instructions for making a no-pectin version of the jelly, which is a good option for those who do not have access to pectin or who prefer a more natural approach to preserving their food. Additionally, the article offers tips for choosing the right apricots and habanero peppers, as well as suggestions for storing and using the finished jelly.

Let's cook with our recipes!

HABANERO APRICOT JELLY

Habanero Apricot Jelly image

This is adapted from the "Habanero Gold" recipe, which can be found in the Ball Blue Book of Preserving. I use fewer habaneros, as I grow my own and they are extremely hot, much hotter than those you would find in a grocery store, and it also omits the onion found in the "Habanero Gold" recipe. Use this as you would use any pepper jelly - over cream cheese, with other cheeses, as a glaze for chicken or other meats. Since this jelly does not have onion or garlic in it, it also makes a nice, spicy PB&J. I like to use a food processor to mince the apricots and peppers, because it does a nice job of getting them small enough, but doesn't turn them into mush. Finely mincing the apricots and peppers allows them to stay suspended throughout the jelly, instead of floating to the top of the jar. You could also use a blender, but if you are not careful the apricots and peppers could get too mushed up and turn into a puree. The idea of this jelly is to have nice small bits of apricot and pepper suspended throughout the jelly. A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half of a 3 ounce packet of Certo. Use a large stainless steel stock pot to make this - twice as large as what you'd think you would need. When the mixture reaches a full boil, it more than doubles in size, and if your pot is too small you will have a big, sugary mess to clean up off your stovetop. Always wear rubber gloves when working with hot peppers. The "5 hours" prep time includes the time needed to soak the apricots in the vinegar.

Provided by xtine

Categories Jellies

Time 5h5m

Yield 6 half pints

Number Of Ingredients 6

Ingredients

2/3 cup diced dried apricot
1 1/2 cups white vinegar
1/2 cup diced red bell pepper
4 habanero peppers, diced
6 cups white sugar
1 (3 ounce) packet certo liquid pectin

Steps:

Using a food processor, finely mince the diced apricots.
Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick).
Using a food processor, finely mince the red bell pepper and habanero peppers.
Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves.
Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute.
Remove from heat and whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly.
Ladle the jelly into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

APRICOT HABANERO JELLY

Apricot Habanero Jelly image

I make this with fresh Habaneros from the garden. A great way to use up extra peppers. Enjoy with cream cheese and crackers, or as a glaze for meats.

Provided by TJW2725

Categories Low Protein

Time 25m

Yield 24 ounces

Number Of Ingredients 7

Ingredients

6 whole habanero peppers
1 cup cider vinegar
1 fresh mango, peeled, and seeded
1/2 cup apricot nectar
1/2 cup orange juice
6 cups sugar
1 (1/3 ounce) package Certo

Steps:

Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
DO NOT stick your nose in the blender and take a whiff after you open it.
In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
Add the certo and bring to a boil again.
Skim , pour into jars and seal.
Let cool upside down, so the seal becomes vacuum packed.
Makes about 24 oz of jelly.
** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.

Nutrition Facts : Calories 215, Fat 0.1, Sodium 3.1, Carbohydrate 54.8, Fiber 0.5, Sugar 53.6, Protein 0.4

Tips:

For the best apricot flavor, use ripe, in-season apricots. If you can't find fresh apricots, you can use frozen or dried apricots.
If you don't have habanero peppers, you can use another type of hot pepper, such as a jalapeño or cayenne pepper. Just be sure to adjust the amount of pepper you use to taste.
If you want a sweeter jelly, you can add more sugar. Just be sure to taste the jelly before you add more sugar, as you don't want it to be too sweet.
Be careful not to overcook the jelly. If you overcook it, it will become thick and rubbery.
Canning is a great way to preserve your homemade jelly. If you're new to canning, there are plenty of resources available online and in libraries.

Conclusion:

Apricot habanero jelly is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on toast, crackers, or sandwiches. It can also be used as a glaze for chicken, fish, or tofu. And it makes a great addition to fruit salads and yogurt parfaits. If you're looking for a new and exciting way to enjoy apricots, give apricot habanero jelly a try. You won't be disappointed!