Habanero Gold Jelly Adapted from a recipe by Bob Rouleau, Canada the original recipe is credited to Bob Rouleau of Canada and it can be found on the Bernadin Canada canning website.

Name: Habanero Gold Jelly Adapted from a recipe by Bob Rouleau, Canada the original recipe is credited to Bob Rouleau of Canada and it can be found on the Bernadin Canada canning website.
Ingredients: Makes 4 half-pint jars; 1/3 cup finely sliced dried apricots; 3/4 cup white vinegar; 1/4 up finely diced red onion; 1/4 cup finely diced sweet red pepper; 1/4 cup finely diced habanero peppers - I removed the seeds but you can leave them in if you want it REALLY hot; OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers; 3 cups granulated sugar; 1 pouch liquid pectin

Habanero Gold Jelly Adapted from a recipe by Bob Rouleau, Canada the original recipe is credited to Bob Rouleau of Canada and it can be found on the Bernadin Canada canning website. was pinched from <a href="http://savoringtimeinthekitchen.blogspot.co.uk/2010/10/beautiful-fall-colors-of-red-and-gold.html" target="_blank">savoringtimeinthekitchen.blogspot.co.uk.</a>

INGREDIENTS

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Makes 4 half-pint jars

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1/3 cup finely sliced dried apricots

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3/4 cup white vinegar

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1/4 up finely diced red onion

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1/4 cup finely diced sweet red pepper

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1/4 cup finely diced habanero peppers - I removed the seeds but you can leave them in if you want it REALLY hot

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OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers

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3 cups granulated sugar

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1 pouch liquid pectin

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