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Jelly, that is. I meant to make this in August, when the habanero peppers were at their sizzling peak at my brother's produce stand. But I didn't. I meant to make it again in November, right after I used my very last jar. But the peppers I bought for it slowly disintegrated in my vegetable bin, forgotten behind a head of cabbage. This time however, I was determined to follow through...those neglected peppers were calling me, and I'm so glad I listened this time!
Since I made it last weekend, I've eaten it almost every day. (Trying to make up for lost time?) This jelly (more of a jam, really) is superb over cream cheese on toasts or crackers. Its sweet/savory combination of apricots, peppers, and red onions also makes an unforgettable glaze for pork or chicken. It's a great jelly to make in the winter...the habaneros will warm you right up!
Habanero Gold Jelly
(printable recipe)
1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds (omit the seeds and membranes if
3 cups granulated sugar
1 pouch Certo liquid pectin
- Cut apricots into 1/8 inch slices. (I dice these slices as well.) Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours.
- Individually, cut onion and 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 full rolling boil. Stirring constantly, boil hard for 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 inch of top rim. Wipe rims. Apply lids.
- Process 10 minutes in boiling water bath. 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 the 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 suspended in the jelly.
I just joined you as a follower. You have a great blog. I really like your habanero gold jelly. Can I replace the liquid pectin with the powdered ones, and how much should I use? Would really like to try this out. Thanks. Have a nice day!
ReplyDeleteFlavours,
ReplyDeleteThanks! This is one of my very favorite jellies. I've never made this recipe with powdered pectin, so I wouldn't even try to guess as to whether it would work or not. I found this page which might help:
http://www.gourmetsleuth.com/Dictionary/P/Pectin-6222.aspx
In my experience with making jelly, the powdered pectin generally produces a firmer set than the liquid, but I don't know if that's just me, or if it's the pectin. If you try it, let me know how it turns out. I hope you enjoy it!
Betty
Thank you for the information! It certainly has been a great help and I will keep in mind when using the quantity of the powdered pectin. I could not find the habanero peppers, will keep on looking, without this, it won't be the same! Will let you know on this! Thanks again!
ReplyDeleteHi! It's me again! I would really love to try this. I can't seem to find the habanero peppers, I think that I'll use jalapeno instead. However, I need to ask how much (ml) of liquid pectin in one pouch of Certo, I have to convert that in powdered pectin, I cannot find liquid pectin either! I'm really looking forward to try this! Thank you so much!
ReplyDeletekitchen flavours- I checked the Certo box, and each pouch contains about 90 ml. If you're using jalapeno peppers, try to find the red ones if possible. Habanero peppers are very hot. If you want the jelly to have some heat, find a very hot pepper! I hope it turns out well for you!
ReplyDeleteHi,I just made the habanero jelly about 2 hours ago. It is a little bit thicker now, I wonder how long does it take for it to fully set? I wasn't sure whether the powdered pectin is enough. The colour is beautiful and looks good, though!
ReplyDeleteHi, I'm so excited. The jelly turns out great. It doesn't set after I left it overnight, I guess the powdered pectin is not enough! I heat it up again and add a couple of teaspoons more and it is great! The only thing is I use 2-1/2 cups of sugar and add 2 tbsps more of the vinegar. Overall I use about 16-18 tsp of powdered pectin! If you do not mind, I will do a posting on this soon and will link back to your site for the full recipe. Please let me know! Thank you for this lovely recipe!
ReplyDeleteThis sounds like such a delicious condiment to Kitchen Flavours fried calamari! I'm going to see if I can find some wonderful peppers at the farmers' market today. Keep your fingers crossed, I've never canned anything in my life!
ReplyDeleteWhat size and how many jars will this recipe fill. I'm anxious to try this as it sounds amazing.
ReplyDeleteThis recipe makes about four half-pint jars. I also sometimes make it in the little 4 oz. jars. (That's the perfect amount to cover a brick of cream cheese.) It'll fill about 7-8 of those. I hope you love it! It's a favorite at my house, and my grown children all ask for it. :)
Delete