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rbduck

Habanero Gold Jelly

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I made this last year and another batch using Super Chili peppers. Real good.

Habanero Gold Jelly

It’s as lovely too look at as it is to savor in grilled or sautéed dishes but it can be a little too intense for some. To make a tamer yet tasty version of this beautiful apricot-red pepper suspension, substitute a mixture of jalapeno & Scotch bonnet peppers as indicated below. To add a touch more heat in either version, include the hot pepper seeds.

Makes 3 x 250 ml

jars.

1/3 cup (75 ml) finely sliced dried apricots

3/4 cup (175 ml)

white vinegar

1/4 cup (50 ml) finely diced red onion

1/4 cup (50 ml)

finely diced sweet red pepper

1/4 cup (50 ml) finely diced habanero peppers

including seeds

OR 1/4 cup (50 ml) diced, combined jalapeno and Scotch bonnet

peppers

3 cups (750 ml) granulated sugar

1 pouch (85 ml) BERNARDIN® Liquid

Pectin

• Place 3 clean 250 ml mason jars on a rack in a boiling water canner;

cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside.

Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars

and sealing discs hot until ready to use.

• With scissors or knife, cut

apricots into 1/8 inch (0.3 cm) 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 (0.3 cm) slices; cut slices into 1/4 inch (0.3 cm)

dice. Measure each ingredient; add to apricots. Stir in sugar.

• Over high

heat, bring mixture to a full rolling boil that cannot be stirred down. Add

liquid pectin squeezing entire contents from pouch. Boil hard for 1 minute,

stirring constantly. Remove from heat and quickly skim off foam, if

necessary.

• Quickly pour hot jelly into a hot jar, dividing solids equally

among jars and filling to within 1/4 inch (0.5 cm) of top of jar (headspace).

Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar

rim. Screw band down until resistance is met, then increase to fingertip tight.

Return filled jar to rack in canner. Repeat for remaining jelly.

• When

canner is filled, ensure that all jars are covered by at least one inch (2.5 cm)

of water. Cover canner and bring water to full rolling boil before starting to

count processing time. At altitudes up to 1000 ft (305 m), process –boil filled

jars – 10 minutes.

• When processing time is complete, remove canner lid,

wait 5 minutes, then remove jars without tilting and place them upright on a

protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN

screw bands.

•After cooling check jar seals. Sealed discs curve downward and

do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store

screw bands separately or replace loosely on jars, as desired. Label and store

jars in a cool, dark place. For best quality, use home canned foods within one

year.

Ron

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