Habanero Gold Jelly
Source of Recipe
Posted by: annie1992 Z5 MI (My Page) on Thu, Feb 17, 05 at
Recipe Introduction
Here's another, my favorite. I was sure I got it here, but no one takes credit for it. It's good for me to make in the winter, because it uses dried apricots. Now if I could only find habaneros.....
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, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Bernardin liquid pectin
Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4 inche of top rim. Wipe rims. Apply lids.
Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes.
When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.
Repeat as necessary during the cooling/setting time, until solids remain evenly distributed thoughout the jelly.
I melt a bit of this in the microwave and use it as a "grill glaze" on salmon. Yum.
Annie
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