The buttery flavor of apricots gets a spicy kick from habanero in this gorgeous jelly.
Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016).
6 Half Pint Jars (8oz)
4 Hours & 20 Minutes
1 ½ cups white vinegar (5% acidity)
2/3 cup finely chopped dried apricots
6 cups sugar
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded habanero pepper
1, 3-oz pouch Ball® Liquid Pectin
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine first 2 ingredients in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight.
NEXT, TIME TO COOK!
Stir together apricot mixture, sugar, and next 3 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
NEXT, LET'S CAN IT!
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.