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The Best Apricot Habanero Pepper Jelly

Are you wondering what you can make with habanero peppers? If so, give this recipe a shot! This apricot habanero pepper jelly recipe is one of my absolute favorites!

Jars of Apricot Habanero Pepper Jelly

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I made this habanero pepper jelly recipe for the first time with my grandpa (Pops). I can remember years ago how excited he was to try it out and ever since it has been a favorite within our family!

So I hope that you enjoy this recipe as much as my family has. It is a staple in our pantry and I’m sure it will soon be for you too!

Preparation Tips

Before you begin there are a few things you can do beforehand that will make the entire process much simpler.

1.) Start with a clean kitchen.

I prefer this before cooking anything, but especially with canning. Canning can get a little stressful especially if you’re on your own.

So starting out with all of the dishes done and put away will take away some stress.

2.) Get everything needed ready and set out.

Make sure whatever you need throughout the recipe is ready so that it is convenient when needed.

The first thing I recommend is getting some disposable gloves for chopping the habanero peppers. I promise it’s worth it! (especially for when you FORGET to not touch your eyes)

I also suggest laying a bath towel or multiple kitchen towels on the counter next to where you’ll be making the jelly. That way if anything spills when you start pouring the jelly into the jars it will go on the towel versus making a sticky mess on the counter.

Then get your stockpot, water bath canner, canning tools, etc. all set out and ready. I list all of my favorite canning tools and products further down in this post.

3.) Chop and measure all of your ingredients.

This step will make all of the difference. There is nothing harder than trying to read a recipe, chop ingredients, measure, and cook all at the same time.

Before you begin, read through the entire recipe. Then chop and measure out all of your ingredients and set them aside so they are ready when you need them.

In this recipe, for example, you will need to chop dried apricots and soak them in vinegar, chop onions, bell peppers, and habaneros. Then measure all of the sugar and set it aside.

Then cut open all of the pectin pouches and pour them into a measuring cup so that when it is time to add it to the jelly you can add it all at once.

Below are all of my favorite tools and products that I use in this recipe and many other canning recipes.

How to Make Apricot Habanero Pepper Jelly

This recipe is wonderful whether it is your first attempt at canning or you consider yourself a pro. So let’s get to it!

Ingredients Needed

  • 1 cup of dried apricots
  • 2 ¼ cups of white vinegar
  • 1 cup red onion
  • 1 cup red bell pepper
  • ¾ cup habanero peppers
  • 9 cups white sugar
  • 3 pouches of Certo liquid pectin

Detailed Instructions

To start off, I’d like to point out that the very first thing you need to do is soak the chopped apricots for 4 hours.

So I usually do this first in the morning and then after a couple of hours, I start prepping everything else. But this is totally up to you!

Chop dried apricots with the Vidalia Chop Wizard and put them in a large bowl or measuring cup with white vinegar, and soak for 4 hours.

Dried Apricots Soaking In Vinegar

Then finely chop the bell pepper and onion in the Vidalia chopper and set them aside in a bowl.

Put on gloves and chop the habanero peppers. I have kept the seeds in, taken them out completely, and done half in, half out. The outcome really just depends on the batch of peppers.

But I have found that keeping all of the seeds in usually results in jelly that is pretty spicy. I prefer keeping only half of the seeds in or none at all if you don’t like very much spice.

Chopped Peppers and Onion in a Large Stock Pot

When you reach the last hour of the apricots soaking in vinegar fill your water bath canner with water, put in your clean canning jars, and bring it to a boil. Let the jars boil for a few minutes to ensure that they are sterilized.

You can also run your jars through the dishwasher and that gets them hot enough to sterilize as well.

I like using half-pint jars for this recipe because that ends up being the perfect amount to pour over a brick of cream cheese. But you can use any size jar that you’d like.

Note: If you’re looking for a fast way to bring your water to a boil check out my favorite new way to can here. I started using a propane wok burner instead of cooking on the stove and it’s been amazing!

After sterilizing, remove the jars and set them on a towel.

Next, put the lids in a small pot of water on the stove and turn them on low when you start cooking the jelly. Don’t ever boil the lids or it could ruin the seal, just keep them at a simmer.

Once you reach the 4-hour mark, add the apricots and vinegar into a large pot with the chopped onion, habanero peppers, bell peppers, and sugar.

Cook the mixture on high heat stirring constantly with a large wooden spoon. Continue cooking until it reaches a rolling boil (a boil that doesn’t stop when you stir) and then cook for one minute.

Apricot Habanero Jelly Cooking On the Stove

After one minute at a rolling boil, stir in the pectin and remove the pot from the heat.

Ladle the habanero jelly into prepared jars leaving ¼” of headspace from the top. Put hot lids on and screw bands on evenly and gently, just until resistance is met (fingertip tight).

Place the filled jars into the water bath canner with water about 2” above the tops of jars and boil for ten minutes to process. But don’t start the 10-minute timer until the water is at a rolling boil.

After the jelly has been processed carefully remove the jars from the canner and let them sit at room temperature for 24 hours.

After 24 hours, test the seals by pressing on the center of the lid and if it doesn’t flex up and down it is sealed.

Put any jars that didn’t seal in the fridge and then properly store the others.

The ideal temperature to store jars of jelly is between 50-70 degrees and they are safe for up to one year. Properly processed jelly can last longer, but the quality may lessen beyond 1 year.

Lastly, serve the habanero pepper jelly over cream cheese with crackers or over top of sous-vide pork chops which is one of our favorites!

Enjoy Your Habanero Pepper Jelly

While it may seem like a lot of steps, this apricot habanero pepper jelly recipe truly is simple and delicious. Best of all, by the end, you will have the most delicious jelly that is worth every step!

Serve the jelly over cream cheese with crackers, on pork chops, or any way that sounds best, and enjoy!

Apricot Habanero Pepper Jelly In a Jar

Apricot Habanero Pepper Jelly

Audrey
This apricot habanero pepper jelly recipe is a pantry staple! Serve it over cream cheese with crackers, pork chops, or any way that sounds tasty, and enjoy!
5 from 3 votes
Prep Time 4 hrs
Cook Time 45 mins
Total Time 4 hrs 45 mins
Course Appetizer
Cuisine American
Servings 12 half-pints
Calories 1249 kcal

Ingredients
  

Instructions
 

  • Chop dried apricots with the Vidalia Chop Wizard and put them in a large bowl or measuring cup with white vinegar, and soak for 4 hours.
  • Finely chop the bell pepper, habanero peppers, and onion with the Vidalia chopper and set them aside in a bowl.
  • When you reach the last hour of the apricots soaking in vinegar fill your water bath canner with water, put in your clean canning jars, and bring it to a boil. Let the jars boil for a few minutes to ensure that they are sterilized.
  • After sterilizing, let the jars sit in the hot water until about 5 minutes before your jelly is done cooking. Then remove the jars and set them on a towel.
  • Put the lids in a small pot of water on the stove and turn them on low when you start cooking the jelly. Don't ever boil the lids or it could ruin the seal, just keep them at a simmer.
  • Once you reach the 4-hour mark, add the apricots and vinegar into a large pot with the chopped onion, habanero peppers, bell peppers, and sugar.
  • Cook the mixture on high heat stirring constantly with a large wooden spoon. Continue cooking until it reaches a rolling boil.
  • After one minute at a rolling boil, stir in the pectin and remove from heat.
  • Ladle the habanero jelly into prepared jars leaving ¼” of headspace from the top. Put hot lids on and screw bands on evenly and gently, just until resistance is met.
  • Place the filled jars into the water bath canner with water about 2” above the tops of jars and boil for ten minutes to process. But don’t start the 10-minute timer until the water is at a rolling boil.
  • After the jelly has processed carefully remove the jars from the canner and let them sit at room temperature for 24 hours.
  • After 24 hours, test the seals by pressing on the center of the lid and if it doesn't flex up and down it is sealed.
  • Put jars that didn't seal in the fridge and then properly store the others.
  • Serve the habanero pepper jelly over cream cheese with crackers or over top of sous-vide pork chops which is one of our favorites!
    Apricot Habanero Pepper Jelly Poured Over Cream Cheese

Video

Notes

  • I have found that keeping all of the habanero seeds in usually results in jelly that is pretty spicy. I prefer keeping only half of the seeds in or none at all if you don’t like very much spice.
  • If you’re looking for a fast way to bring your water to a boil check out my favorite new way to can here. I started using a propane wok burner instead of cooking on the stove and it’s been amazing!
  • In order to determine if a seal has formed press the center of the lid to see if it is concave, if the center does not flex up and down and you cannot lift the lid off, there is a good seal.
  • The ideal temperature to store jars of jelly is between 50-70 degrees and they are safe for up to one year. Properly processed jelly can last longer, but the quality may lessen beyond 1 year.

Nutrition

Calories: 1249kcalCarbohydrates: 318gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 351mgFiber: 3gSugar: 313gVitamin A: 1559IUVitamin C: 34mgCalcium: 29mgIron: 1mg
Keyword apricot habanero jelly, apricot habanero jam, pepper jelly
Tried this recipe?Mention @audreyslittlefarm or tag #audreyslittlefarm

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Apricot Habanero Pepper Jelly in Jars and Poured Over Cream Cheese

4 Comments

    1. Hi Elizabeth, I have never used purée peppers so I am not sure if it would come out quite as good. But it is always worth giving it a shot. There is only a small amount of chopped habaneros per batch though so I’d try it first with chopped peppers 🙂

  1. 5 stars
    Just a thought. You didn’t mention to adjust the water bath time for elevation. And something new is that you don’t have put the lids in a pan of warm water anymore. Just wash them before using.

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