Habanero Jelly
 

Found this on another site. It actually called for cayenne peppers but I didn`t have enough. Turned out great.

Servings
3 x 250ml jars
Ingredients
* 1/3 cup sliced dry apricots
* 3/4 cup white vinegar
* 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!)
* 1/4 cup finely diced red onion
* 1/4 cup diced cayenne pepper
* 3 cups sugar
* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml)
* 3 glass jars (250ml)

Directions
* Start by washing vegetables and jars.
* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.
* In a pot, soak the apricots in vinegar for 4 hours.
* Add peppers, onion and sugar to the vinegar’s mixture. Mix.
* Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly.
* Remove from heat (you can skim off foam if there’s some)
* Pour the jelly in the jars. Be careful not to overfill. Leave 1 cm (half inch) of space.
* With a wooden stick, remove all air bubbles in the jars.
* Put the lid, but do not overtighten.
* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.
* Remove from water, place on a cloth and stop touching them.
* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)
* Wait until the jars are room temperature before storing.
*Enjoy!

Ron:D