Pink Popper Jelly

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3/4 c. minced dried apricots
1/4 c. minced dried cherries
1 1/2 medium-sized Habanero peppers, diced and seeded
1-1/2 cups white vinegar
6 cups sugar
1 3-ounce pouch liquid pectin

Clean and seed peppers and cut into 1/8″ dice. Dice 1/8″ apricots and cherries. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes.

Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient.

Note: 4-6 hours would be plenty, so the time doesn’t need to be any greater than the soaking time for apricots in the original recipe.

Next day, bring the mixture back to the boil and stir in liquid pectin.

Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids.

Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, Boiling Water Bath 10 minutes. When jars are sealed, “agitate” to distribute solids throughout the jelly.