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Friday, 5 October 2012

Habanero Gold Jelly

So with the season of Autumn upon us it is canning time in my household.  Jams, jellies, pickles, relish and salsa are some of our favorites.

A couple of weeks back I tried this Habanero Gold Jelly that my cousin made...oh my was it yummy.  So asked her for the recipe. It has been a big hit in our house.  What I love you make this jelly anytime of the year.

This jelly goes great on crackers or with cream cheese and crackers together.  

Habanero Gold Jelly

1/3 Cup finely sliced dried apricots
¾ Cup white vinegar
¼ Cup chopped red onion
¼ Cup finely chopped seeded red bell pepper
¼ Cup finely chopped seeded habanero peppers
3 Cups granulated sugar
1 Pouch liquid pectin

In large deep stainless steel sauce pan combine apricots and vinegar.  Cover & let stand at room temperature for at least 4 hours or overnight.

Prepare caner, jars & lids.

Add red onion, red pepper & habanero peppers to apricots.  Stir in sugar.  Over high heat, stirring constantly bring to a full rolling boil that cannot be stirred down.  Stir in Pectin.  Boil hard, stirring constantly for 1 minute.  Remove from heat & quickly skim off foam.

Quickly pour hot jelly into the hot jars, leaving a ¼ inch head space. Wipe rim, center lid on jar.  Tighten ring down until resistance is met, then increase to finger tip tight.

Place jars in caner, ensuring they are completely covered with water.  Bring to a boil & process for 10 minutes.  Remove jars, cool & store in cool dark place. 



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