Habanero Jelly Recipe
Servings: 1
Ingredients
- 2 1/2 lb Fresh apricots
- 2 x Lemons
- 5 3/4 c. Sugar
- 1 x Pouch CERTO liquid fruit pectin
- 8 x Habaneros (up to 10)
Directions
- Your timing with this question was unbelievable. I was just about to post this message about a batch of Apricot Habernaro Jam I made. Not sure if it will fit with what you're looking for. I used a recipe from the CERTO
- (liquid fruit pectin) which I had purchased for Apricot jam. I just added the only missing ingredient (Habs!). I actually turned out real good.
- Remove pits from 2 1/2 pounds of fresh apricots and chop finely (3 1/2 c. yeild). De-core, seed & finely chop 8-10 habernaros. (I used red savinas.)
- Stir sugar into fruit. Add in minced habernaros. Add in 1/3 c. of fresh lemon juice. Add in 1/2 tsp. margarine or possibly butter to prevent foaming during cooking.
- Bring mix to full rolling boil stirring constantly. Quickly add in contents of CERTO pouch and return to full rolling boil for one minute.
- Fill jars immediately. Use standard home canning rules for the rest.
- The jam set up real nice and the hab heat was perfect.
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