Makes 9 8oz jars
1 1/2 cup white vinegar
2/3 cup finely sliced dried apricots
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped habanero pepper
6 cups granulated sugar
2 pouches (3 oz each) liquid pectin
Measure the vinegar into an oversized measuring cup and add the apricots. Cover and let stand at room temperature for at least four hours, or overnight. When you're ready to begin, start by preparing your water bath canner and jars. Measure the sugar into a stock pot and put over a medium heat. Add everything except the pectin and stir to mix it all up.
When the sugar starts to melt a bit turn the heat up to high. Stir constantly until it comes to a full, roiling boil that cannot be stirred down.
Stir in the pectin and boil hard for one minute, stirring constantly. When the timer goes off remove it from the heat and quickly skim off the foam. Ladle the jelly into your prepared jars, leaving 1/4 inch headspace. Put lids on and screw down the rings to fingertip-tight. Process in the canner for 10 minutes, then let them cool completely before serving.
Recipe: Page 131 of the Ball Compete Book of Home Preserving by Judi Kingry and Lauren Devine
My family always asks if I'm bringing "the jelly" whenever there's a function, a couple friends will do almost anything for the promise of a jar or two of their own, and I have learned that for personal use it's best to use a four ounce jar so as not to consume too much. It's that good.
You can serve it as is on nachos, or in a quesadilla, or as a topper to pretty much any meat. I frequently add it to a hot salami/pepperoni sandwich for a little extra kick. My favorite way to serve it is mixed with cream cheese as a delicious dip. One of my friends even has regular pb&js with this jelly.
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