Habanero Jelly

Let's talk about Christmas appetizers.

It's something we rarely talk about given the amount of thought we put into the cookies and the big family dinner.  Most of the time, we're so busy trying to perfect the big things that we forget about the little snacks and treats we can put out that require little to no effort.

And, we all know how much I love little to no effort.

This jelly is something that you can make ahead of time, can to preserve until the big day, and then unveil on a plate with some cream cheese and crackers.  I mean, seriously, how easy is that? 

You don't even have to prepare the plate.  Just stick a knife in the cream cheese and let your guests fend for themselves!

I love this jelly because it's a little spicier than other pepper jellies, but not overpoweringly 'burn your face off' spicy.  In fact, this jelly is sweet with a confident heat at the end.

Combine that flavor combo with cream cheese and carb-laden crackers?

I'm a happy girl.

A word to the wise:  I've learned from prior experience that these peppers require the use of protective gear when handling.  Having a pair of gloves at the ready will save your hands, and more importantly, any sensitive face membranes your hands may come into contact with within the following twelve or so hours.

Because even though you think you washed your hands good, trust me, you didn't.

You will burn your pretty little eyeballs off if they come into contact with habanero juice.

So, for the love of Pete, glove up and get ready for some spicy sweet habanero jelly!







Habanero Jelly
(adapted from Bernardin)

1/3 cup finely diced dried apricots
3/4 cup white vinegar
2 tbsp. finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, seeded
3 cups granulated sugar
1/3 cup liquid pectin


Rehydrate apricots in vinegar for two hours.

Combine apricots, onion, peppers, sugar and remaining vinegar in a large saucepan.  Bring to a boil and stir for one minute.
Remove from heat and stir in pectin.  Continue to stir as the mixture thickens.

Pour mixture into two sterilized pint jars. 

Use a water bath to properly can the jars.