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Art's Habenero Jelly

Make Art's Habenero Jelly at home with Habenero Peppers, Red Onion Chopped, Cider Vinegar, Apricots Chopped, and Apricot Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2
• 1 cup
• 1 can
• 1/8 cup
• 4 drop
• 6 drop
• 6 cup
• 1 pkg

Method (preview)

1. 1

   Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring.

2. 2

   Pour the pepper mixture into a large non-aluminum pan and bring to a simmer.

3. 3

   Stir in sugar gradually, bringing mixture to a boil.

4. 4

   Boil for five minutes.

5. 5

   Stir frequently through these processes.

6. 6

   Remove from heat and let stand for five minutes; stir in fruit pectin and let cool slightly.

7. 7

   Skim with slotted spoon if necessary.

8. 8

   Pour into plastic containers, seal and let stand at room temperature for at least 24 hours.

9. 9

   Freeze and enjoy all winter long.

10. 10

    Posted to TNT - Prodigy's Recipe Exchange Newsletter by Art Guyer