My family is a vast collection of foodies. Everyone, men and women, loves to cook and share recipes. Our cousin Steven sent us a small cardboard box filled, it turns out, with gold.
Last night we opened up this jar of jelly he had made. We heated bagels. Took out the cream cheese. And when we were done, there was almost no jelly left. But, I did have to go to the bathroom and wipe the sweat from my body. I would suggest you consumre more moderately that I did. Or can.
You can vary the heat here. And do add the apricots. You won’t taste them probably, but visually they contribute and I’m sure that add sweetness to the heat.
This is a great idea for holiday gift-giving or bringing to a family member who is making that turkey for you.
For the purposes of full credit, I did google “habanero gold jelly” and found a very similar recipe at food.com.
This recipe calls for liquid pectin. Suzi and I have used the powdered pectin but never the liquid before. It’s not an easy 1-1 substitute so do track down the liquid version if you are going to make this. And, you do want to make this. You do.
Habanero Gold Jelly
Yield: about 6 250 ml or 1 cup containers
- ⅔ cup sliced dried apricots [slices should be about ⅛th inch wide and bitesize long]
- 1 ½ cup white vinegar
- ½ cup finely diced red onion
- ½ cup finely diced red pepper
- ½ cup finely diced habanero peppers with the seeds left in, or more if you are brave
- 6 cups white sugar
- Two 3-ounce envelopes of liquid pectin (so a total of 6 ounces)
Steep the sliced apricots for 4-6 hours in the vinegar. Use a large stainless steel saucepan since all the subsequent ingredients are added here and then heated.
When ready to begin, sterilize 6 jars and lids. Keep the jars warm.
Add the onions and peppers to the apricot and vinegar mixture. Stir in the sugar.
Bring mixture to full rolling boil. Stir constantly and boil for about one minute
Remove from heat and immediately stir in the liquid pectin.
Mix well and try to distribute the pectin solids evenly in the mixture before it begins to jell.
Stir for 3 minutes or so. BUT, you have to get the mixture in the sterilized jars before it becomes too solid.
Put the mixture into sterilized jars and seal. Then, to be extra careful, put the jars in a boiling water bath for 5 minutes
Source: Stephen Mines and food.com
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/50th second at ISO‑800