[coronabarb]

Habanero Gold Jelly

1/3 cup finely sliced dried apricot
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced habanero peppers, with seeds
or 1/4 cup finely diced jalapeno/habs combined
3 cups white sugar
1 (3 ounce) envelope liquid pectin


Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.

Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice. Add to apricots and stir in sugar. Bring mixture to a full rolling boil. Stirring constantly, boil hard for one minute. Remove from heat and immediately stir in liquid pectin, mixing well. Stir for about 3 minutes to mix solids, but put into jars before it gets too firm. Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar. Apply lids and process in boiling water bath for 5 minutes.

Once sealed you can GENTLY rotate jars while still warm to distribute solids if needed.