Tommy like spicy things. Have been trying a lot of different recipes for jelly and jams that include peppers so that he can get the “kick” he wants out of the jam or jelly. This one is spicier than I have made before. I have been working with jalapenos, but I heard that Habanero peppers are even hotter. So here is the first attempt using these really spicy peppers. I recommend that you wear gloves when cutting up these peppers. They can really burn your hands.
1/3 cup finely sliced, dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped seeded Habanero peppers (if you want hotter, include half the seeds)
3 cups sugar
1 box pectin
In a large stockpot, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or more. I mixed it just before I went to bed and let it stand until the next morning. Add onion, red pepper and Habanero peppers. Stir in the sugar. Mix until sugar starts to dissolve. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Stand back when doing this, then pepper gets into the steam and can really clear your sinuses. Boil hard for about 1 minute, stirring constantly. Remove from heat and skim off the foam.
Pour jelly into hot jars, leaving about 1/4 inch head space. Wipe the rims and screw on the tops. Place jars into canner and bring to a boil. Boil for 10 minutes, then turn off heat and let sit for another 5. Remove to racks and allow to cool to room temperature.
This makes a small batch of jelly – three 8 oz. jars.