Habanero Gold Pepper Jelly

This a sweet, yet somewhat hot jelly that is so delicious! Can be served with cheese or melt it onto grilled or sauteed dishes to add sparkling flavor highlights. I've never tried it any other way than on crackers with cream cheese. So good! Tasted it at my mother-in-laws and promptly asked for the recipe. :)

Habanero Gold Pepper Jelly

• 1/3 cup finely sliced apricots (dried)
• 3/4 cup white vinegar
• 1/4 cup each: finely chopped red onion, red bell pepper & seeded habanero or jalapeno peppers
• 3 cups sugar
• 1 pouch liquid pectin

In large stainless steel saucepan, combine apricots and vinegar. Cover, let sit for at least 4 hours. Add red onion, red and habanero peppers and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for one minute. Remove from heat, skim off foam and stir to disperse peppers. Ladle jelly into hot jars, leaving 1/4 inch head space. Heat process. Boil filled jars in boiling water canner for 10 minutes.

Makes 6 x 125ml or 3 x 250 ml jars.