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Habanero Gold

Printed From: The BaitShop
Category: The Library
Forum Name: Recipes, Cooking, Game Processing and Food in General
Forum Description: From the lake, the field, the garden or the campfire! Family and ethnic recipes also encouraged!
Printed Date: 03 August 2020 at 07:56
Software Version: Web Wiz Forums 11.10 -

Topic: Habanero Gold
Posted By: TasunkaWitko
Subject: Habanero Gold
Date Posted: 29 September 2009 at 06:45

Habanero Gold

From the Ball Complete Book of Home Preserving

Ron's notes: IMPORTANT! If you want more than the recipe makes, do it in separate batches. DO NOT combine double, triple batches, etc. or you will have jelling problems. This recipe calls for LIQUID pectin - powdered pectin will require a different procedure to jell correctly.

This recipe makes a fiery golden, translucent jelly with colorful suspended fruit and vegetables. Serve it with cheese or melt it onto grilled or sauteed dishes to add sparkling flavor highlights.

For the most attractive jelly, cut fruit and vegetables into 1/8-inch (.25 cm) slices, then cut the slices into 1/4-inch (.5 cm) pieces.

to make a tamer yet still tasty version of this beautiful apricot-red pepper suspension, substitute a mixture of jalapeno and Scotch bonnet peppers for the habanero pepper. To add a touch more heat in either version, include the hot pepper seeds.

When cutting or seeding hot peppers, wear rubber gloves to keep your hands from getting burned.

Makes about three 8-oz (250ml) jars.

1/3 cup (75 ml) finely-sliced apricots
3/4 cup (175 ml) white vinegar
1/4 cup (50 ml) finely-chopped red onion
1/4 cup (50ml) finely-chopped seeded red bell pepper
1/4 cup (50 ml) finely-chopped seeded habanero pepper
3 cups (750ml) granulated sugar
one 3oz (85ml) pouch liquid pectin

1. In a large, deep stainless steel saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.

2. Prepare canner, jars and lids.

3. Add red onion, red pepper and habanero peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.

4. Quickly pour hot jelly into hot jars, leaviong 1/4 inch (.5cm) headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 10 minutes, adjusting time according to your altitude. Remove jars, cool and store.

TasunkaWitko - Chinook, Montana

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