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
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.