In the summer My family plants a garden last year we planted a lot of hot peppers.  So, I found the Ball’s Complete Book of Home Preserving and started to look at it.  I found a recipe call Habanero Gold Jelly.  All I could think of is how my garden grown habanero are going to taste in this.  I thought it was going to be spicy but it was not as bad as I thought.  I am not sure how many jars I made but I used the 4oz Ball jelly jars.  You can find them at any hardware store or Walmart.

Habanero Gold

Ball Complete Book of Home Preserving Copyright 2006

Ingredients

1/3 cup finely sliced dried apricots

¾ cup white vinegar

¼ cup finely chopped red onion

¼ cup finely chopped seeded red bell pepper

¼ cup finely chopped seeded habanero peppers

3 cups granulated sugar

1 pouch (3oz) liquid pectin

Directions

1. In a large, deep stainless steel saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
2. Prepare canner, jars and lids.
3. Add red onion, red pepper and habanero peppers to apricots. Stir in 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 1 minute. Remove from heat and quickly skim off foam.
4. Quickly pour hot jelly into jars, leaving ¼-inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.