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Receta Habanero Jelly

Name: Habanero Jelly
Ingredients: 2 1/2 lb Fresh apricots; 2 x Lemons; 5 3/4 c. Sugar; 1 x Pouch CERTO liquid fruit pectin; 8 x Habaneros (up to 10)

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Ingredientes

2 1/2 lb Fresh apricots
2 x Lemons
5 3/4 c. Sugar
1 x Pouch CERTO liquid fruit pectin
8 x Habaneros (up to 10)

Direcciones

Your timing with this question was unbelievable. I was just about to post this message about a batch of Apricot Habernaro Jam I made. Not sure if it will fit with what you're looking for. I used a recipe from the CERTO
(liquid fruit pectin) which I had purchased for Apricot jam. I just added the only missing ingredient (Habs!). I actually turned out real good.
Remove pits from 2 1/2 pounds of fresh apricots and chop finely (3 1/2 c. yeild). De-core, seed & finely chop 8-10 habernaros. (I used red savinas.)
Stir sugar into fruit. Add in minced habernaros. Add in 1/3 c. of fresh lemon juice. Add in 1/2 tsp. margarine or possibly butter to prevent foaming during cooking.
Bring mix to full rolling boil stirring constantly. Quickly add in contents of CERTO pouch and return to full rolling boil for one minute.
Fill jars immediately. Use standard home canning rules for the rest.
The jam set up real nice and the hab heat was perfect.