Habanero Gold (Jelly/Relish)
"The sugar downplays the heat and the apricots add the fruity taste. This is one recipe that you may want to add to make for special gift giving at the holidays!" (Linda on TOH).
1/3 cup of finely sliced dried apricots
3/4 cup of white vinegar
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup seeded habanero or Jalapeno peppers, finely chopped
3 cups of sugar
1 pouch of liquid pectin
In a large stainless steel saucepan, combine apricots and vinegar.
Cover and let stand at least 4 hours.
Add red onion, red pepper, and habanero peppers and sugar.
Over high heat, stirring constantly, bring to a full rolling boil that can not be stirred down.
Stir in pectin.
Boil hard, stirring constantly for 1 minute.
Remove from heat, skim off foam and stir to disperse peppers.
Ladle jelly into hot jars leaving 1/4 inch of head space.
Heat process jar in a boiling water bath for 10 minutes.
Posted by LuAnn who found it on TOH. As there were several names mentioned, I'm not sure who shared the recipe there originally, but I found it on allrecipes.com, submitted by Jan in Lanark, who said, "Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar."