Sweet Domesticity | Apricot + Habanero Pepper Jelly

End of season harvests can be a little unpredictable.  Some years it seems the garden quietly slows down on its own, while other years, it keeps on roaring right until the end.  A lot of rain and a “second August” have put this year’s garden firmly in the second category, at least where the peppers are concerned – and especially where the hot peppers are concerned.

Making pepper jelly was high on my list of ambitions for this garden season.  There’s just something about jars of pepper jelly with particles of brightly colored peppers suspended in jewel-toned jelly that is mesmerizing and beautiful. It’s also a simple application that preserves so well the beauty and color of these spicy little gems – and it is a super versatile addition to any kitchen gardener’s pantry.
Sweet Domesticity | Apricot + Habanero Pepper Jelly

I searched through dozens and dozens of recipes, looking for one that would be remarkable in both appearance and flavor.  I wanted a recipe that would use a variety of peppers, and I especially wanted to incorporate the latest harvest of habaneros, as they have a wonderful fruity, almost floral quality that seemed perfect for a jelly, but would also pack enough heat to cut through the sweetness.

Sweet Domesticity | Apricot + Habanero Pepper Jelly

I knew I had found the right place to start when I found a recipe that also called for dried apricots.  Everything about this recipe perfectly captured my desire to bottle up this late summer – early fall perfection and preserve it.

Sweet Domesticity | Apricot + Habanero Pepper Jelly

There was just one small problem: the recipe only made a few jars of jelly.

Small batches of jams and jellies are great when you have smaller quantities of fruit, or just want to try out a new recipe before fully stocking the pantry with it, but sometimes a large batch is exactly what you need to conquer a particularity abundant harvest, or make enough to gift to family and friends.   And so it came to be that last Saturday, I made two, back to back quadruple* batches of pepper jelly.

That is a lot of fine dicing, but oh so worth it in the end!

Sweet Domesticity | Apricot + Habanero Pepper Jelly
I made a few minor adaptations to the recipe, most notably working in a little more variety in the number of kinds and colors of peppers I added.  I used a large King of the North red bell pepper, but made up the difference with a few red Black Hungarian peppers to add a little mild heat to the sweet portion.  For hot peppers, I used a mixture of serranos and jalapenos, and added a couple of yellow-just barely turning orange Santa Fe Grande peppers for a little color interest and to stretch the habaneros just a wee bit (I was about 2 short).  This makes for a batch of jelly that can easily be adapted for what you have growing in your garden as well as your preferred heat level.  I also substituted apple cider vinegar instead of white vinegar, wanting to give a rich and full “fall” flavor to the jelly.
Sweet Domesticity | Apricot + Habanero Pepper Jelly

I would also highly recommend finely dicing the apricots instead of slicing them.  The size of the apricot slivers was fine when they were going into the pan, but after a few hours of soaking, the pieces seemed a little too large given the fine treatment given the peppers and onions and the size (and length) caused a lot of the pieces to clump together a bit once the pectin was added. I remedied this with the second batch and was much happier with the results.  If you do decide to go with larger pieces of dried fruit, I would recommend increasing the soaking time to allow them to soften a bit more.

Sweet Domesticity | Apricot + Habanero Pepper Jelly

The final result is pretty amazing.  The jelly is sweet, savory, spicy, and a little tangy – and I love how it looks in the jars (it looks pretty sitting on the counter in normal indoor light, but hold it up in bright sunlight, and wow!).  This one is a keeper – and if the handful of green habaneros that I just can’t bring myself to pluck from the plant yet make it – one that I will even be making one more time this year.

Note to Mother Nature: I’ll take this kind of end to the garden season any time.

Sweet Domesticity | Apricot + Habanero Pepper Jelly
Apricot & Habanero Pepper Jelly 

[double, triple, or quadruple quantities for a larger batch*]
1/3 cups finely diced dried apricots
3/4 cups apple cider vinegar
1/4 cup very finely diced red sweet pepper
1/4 cup very finely diced red onion
1/8 cup very finely diced habanero pepper
1/8 cup very finely diced green chili peppers (jalapeno, serrano, etc. or a mixture)
3 cups sugar
1 pouch liquid pectin

Combine finely diced apricots and vinegar in a large pot, cover, and allow apricots to soak for at least 4 hours.  

Carefully (i.e. wear gloves when handling the habaneros and other hot peppers) remove seeds from peppers and dice very finely, along with the onion and set aside.    

After apricots have had time to soak, add sugar, stirring until fully incorporated (mixture will be thick, but will quickly become more liquid).  Fold in peppers and onion and, stirring constantly, bring to a boil over high heat.  When mixture reaches a rapid boil (cannot be stirred down), add the liquid pectin and return to a boil for exactly 1 minute. 

Remove from heat, skim off foam, and fill sterilized jars, leaving 1/4 inch headspace.  Process in a hot water bath for 10 minutes.  

Yield: 3-4 half pints per batch

Recipe adapted from Bernardin Home Canning

*A quick note about flexing this recipe: As a general rule, it is not advised to increase jam and jelly recipes. There is a science to the process, and doubling the recipe can lower the quality of the final product.  However, in my extensive search of pepper jelly recipes, I found many tried and tested recipes for larger batches that called for proportionate quantities of similar ingredients, which is my basis for flexing this recipe.  If you increase this recipe up to four times, it is equal to these larger batch recipes, and in my own kitchen trials, I did not see or taste a difference in quality (perhaps the original recipe may have even been pared down to a small batch recipe from a similar large batch recipe at some point).  I would not recommend increasing this recipe more than four times.

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16 Responses to Apricot + Habanero Pepper Jelly

  1. Thanks for posting this recipe. When we first opened our store, we carried Betty B’s Apricot and Habanero Pepper Jelly made by a retired woman in Olustee, FL. That was my first introduction to pepper jelly and since then I have probably had 30-40 different flavors. Apricot and Habanero is still my favorite!

  2. I made this jelly last year and again this year using an almost identical recipe. The jelly is fabulous and my family and friends beg for it. My biggest disappointment is getting the confetti look through out the jar. After the jars have sealed, I wait 30 minutes, pick the jars up without disturbing the lids and rotate to help distribute the peppers and apricots evenly, but it doesn’t give the look I so want it to have.

    I am now in the process of trying your recipe, which is adding the few extra hot peppers. I have never used the apple cider vinegar. In doing so, does it produce the same shelf life as it does when using the white vinegar?

    • Maria says:

      Yes, apple cider vinegar has the same acidity as distilled vinegar, so it’s a safe substitution to make. I prefer apple cider vinegar because it adds a little more flavor dimension, but either way this stuff is fantastic!

  3. John says:

    Do you heat the mixture before adding the sugar? I guess I wouldn’t think it would dissolve quickly otherwise, but I haven’t tried it myself yet.

  4. […] Pepper Jelly Vinaigrette.  Made with the Apricot + Habanero Pepper Jelly that I made last fall, this vinaigrette packs a punch of fresh flavor – just what every […]

  5. Savannah says:

    Hi. I made the jam and it turned out tasty! The only problem I had was the heavier diced up pieces all ended up on the top. Do you have any advice to prevent this next time?
    Beginner canner.

  6. JessB says:

    YUM, YUM, YUM. It’s soooo good. I doubled the recipe but only used one pack of liquid pectin. I usually don’t add commercial pectin to my jams, but I decided to give it a whirl. It was def more than enough gel for me. I wouldn’t double that part of the recipe. Thanks for posting!

  7. Nancy says:

    I hope this isn’t a double message. I’m DESPERATE! LOL My Jelly did not set as Jelly. It stayed as soup. Anyway I can reprocess this and add DRY Pectin to thicken it up, or even clear gel?
    Would love ANYONE’s answer! LOL Let me know if, how, when to do this!!! {grins}

    • Maria says:

      Hi Nan, Yes, it is possible to reprocess jams and jellies that did not set. I do not have any firsthand experience with this, but if you do a search on the topic, you will find instructions on the process from a number of reputable sources (PickYourOwn.org, Food in Jars, or any state extension site should steer you in the right direction). Good luck!

      • Nancy says:

        Thanks so much for the reply, Maria. It was bothering me so much! You know how it is. Canning is no easy task…….. rewarding but time consuming. I couldn’t find anything that talked about what to do in this situation.
        So, this is what I did. I opened all my jars, brought them to a boil again, sanitized all my jars ( new ones) and added about 4 tablespoons of Clear gel. It worked VERY well!!! As a matter of fact, next time I make this recipe, I think I will use the clear gel slurry instead of the liquid pectin.
        I will tell you, that jelly is the BEST ever! It’s called Habanero Gold in the Ball Canning book….
        Thanks again, and hopefully my mistake helps others!!!

  8. Can you use any of the liquid pectins or keep to the one the recipe calls for. Thank you

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