Apricot Habenero jelly

Apricot Habenero jelly

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Ingredients

  • 2 1/2 lbs large apricots = 5 cups
  • 1/3 c. lemon juice
  • 5 c. sugar
  • 5 chopped habaneros
  • MCP

Instructions

  1. Remove pits from 2 1/2 pounds of fresh apricots and chop finely (5 cups yield).
  2. De-core, seed & finely chop 5 habernaros.
  3. Stir sugar into fruit.
  4. Add chopped habernaros.
  5. Add MCP.
  6. Add 1/3 cup of fresh lemon juice.
  7. Add 1/2 teaspoon margarine or butter to prevent foaming during cooking.
  8. Bring mixture to full rolling boil stirring constantly.
  9. Quickly Fill jars immediately.
  10. Turn over for 5 minutes for seal to set.
  11. Then turn upright.
  • 2 1/2 lbs large apricots = 5 cups
  • 1/3 c. lemon juice
  • 5 c. sugar
  • 5 chopped habaneros
  • MCP

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