Laun/Pruett Recipe Collection
Joanie's Apricot Habenero jelly

Joanie's recipe:
5 cups Apricots
7 c sugar
5 habanero peppers
Surejel
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Mary Ann used:
2 1/2 lbs large apricots = 5 cups
1/3 c. lemon juice
5 c. sugar
5 chopped habaneros
MCP

Remove pits from 2 1/2 pounds of fresh apricots and chop finely (5 cups yield). De-core, seed & finely chop 5 habernaros. Stir sugar into fruit. Add chopped habernaros. Add MCP. Add 1/3 cup of fresh lemon juice. Add 1/2 teaspoon margarine or butter to prevent foaming during cooking.

Bring mixture to full rolling boil stirring constantly. Quickly Fill jars immediately. Turn over for 5 minutes for seal to set. Then turn upright.

Recipe Contributed by Mary Ann Laun from Joanie