Thursday, July 9, 2009
Annie's Habanero Gold~
Ever since I found this recipe at Gardenweb's Cooking Forum~
I knew I had to make it..again and again and again..
It is Annie's recipe..the Guru of preserving! It's also where I first met AnnT..
I had some of the day off Tuesday..and it was ..for a change..gloomy.
I decided a fresh batch was in order~
Plus anytime I can add a crown :) For a gift.. I do..
This crown is thanks to..PCS..
It is a smart,delicious little spicy jelly that is pretty and tasty.. great on a baked brie.. or topping savory shortbread or in a salasa such as Annt's Coconut Shrimp Salsa..
It's repeat business here.. a keeper..
Plus..it is so pretty in sunlight~
La Recette~ Courtesy of Annie.
Habanero Gold Jelly
1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin
Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded 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 a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, 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 BWB. 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 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.
Yield: 3 half pints
On a sweet sweet note..If you look on my sidebar I added a new photo..I receiced an email a while back from the Associate Publisher of
The Mountain Times who saw my General Tao photo on my blog and asked is she could use it for her Menu Book .. A Vermont Menu Book.. ..I love Vermont..I was touched and she was so nice.IS so nice!
Of course I said yes right away and she sent me 2 copies along w/ a copy of her newspaper also.
Thank you so much Haley~
She did such a great job with my photo.
It made my day getting the package in the mail Wednesday~
I hope to try one of the restos one day~!We sometimes make a day of beautiful,friendly, Vermont~