Habanero Gold Jelly
Ol-Blue asked for this recipe.
I got this recipe from a pamphlet in a box of Bernardin Jars. They are the Canadian version of Ball Company. They have lots of great recips on their site, homecanning.ca or homecanning.com. Make sure you wear gloves when handling the habaneros!!!
1/3 C finely sliced dried apricots
3/4 C white vinegar (5% acidity)
1/4 C each: finely chopped red onion, red bell pepper, and seeded habaneros
3 C granulated sugar
1 pouch (85 ml) Bernardin liquid pectin
In large stainless steel pan, combine apricots and vinegar. Let stand at least 4 hours.
Add red onion, red peppers, habaneros, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute. Remove from heat, skim off foam, and stir to disperse peppers.
Ladle jelly into hot jars following manufacturers directions. Process in hot water bath 10 minutes.
Makes 6 X 125 ml jars, or 3 X 250 ml jars.
Practice safe lunch. Use a condiment.