Sweet Chilli Jelly

Ingredients

1/3 cup (75 ml) finely sliced dried apricots
3/4 cup (175 ml) white vinegar
1/4 cup (50 ml) finely diced red onion
1/4 cup (50 ml) finely diced sweet red pepper
1/4 cup (50 ml) finely diced habanero peppers including seeds
OR 1/4 cup (50 ml) diced, combined jalapeno and Scotch bonnet peppers
3 cups (750 ml) granulated sugar
1 pouch Liquid Pectin


Method

• With scissors or knife, cut apricots into 1/8 inch (0.3 cm) slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours.

• Individually, cut onion and seeded peppers into 1/8 inch (0.3 cm) slices; cut slices into 1/4 inch (0.3 cm) dice. Measure each ingredient; add to apricots. Stir in sugar.

• Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin squeezing entire contents from pouch. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Can/jar according to your preferred method.

Then watch and turn the jars regularly to make sure that the ingredients do not all float to the top, but stay in suspension.

I like the sound of this! I love sweet chilli crisps....does it taste similar? I've not made jams/preserves before...might have to show this to a friend who does

Sadly crisps give me acid reflux, so i don't eat them, however the jelly is sweet with a nice hot bite from the hot peppers - great with cheese dishes

Oh nice one ! The combination of apricot and fruity scotch bonnets is fantastic. I will definitely keep that one, It sounds one up on the recipe I've used before:

https://handmadelife.forumotion.net/t930p10-jalapeno-peppers
(scroll sown a bit).

I have made a Carrot, apricot and habanero soup using Dave DeWitt's recipe; similar combination of tastes, it is a wonderful fruity explosion of heat, but I was the only one in the house willing and able to eat it ...

So, I finally had a go at Adrian's Apricot and habanero jelly. I didn't have a pouch of pectin, but did have jam sugar so used that. For chillies, I used a blend of orange habanero and yellow Jamaican. These are well hot, and the resulting jelly is to be used in small quantities ! Great flavour though.

I reduced the amount of sugar a bit, it seemed like a huge amount for a small-ish amount of ingredients. I used 2 cups rather than 3, it seems to be OK. Mrs C-H doesn't like much vinegar in hot sauces etc; I wonder whether it is possible to make a jam with minimal vinegar, just enough for a savoury taste, and rely on the sugar to preserve as in normal jam making ?

The end result is just like the picture, rather pretty with the red onion / red pepper / orange hab / yellow Jamaican giving a range of shades flecking the orange of the apricot jam. NIce one Adrian.

Sounds wonderful, CH. Would it work for Mrs C-H using a milder sort of vinegar, like wine vinegar perhaps?

I made chilli jelly last year with my wimps chillies. It didn't have anything exciting like apricots in it but delicious all the same. It didn't set well so I reprocessed it with a small amount of grated apple. If I recall the recipe I used was a jam without vinegar but I thought if I did it again I would u see my bog standard crab apple jelly with vinegar that I use for mint jelly.