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.. 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~


  1. M. even on a gloomy day you have sunshine in your kitchen!
    Congrats on your picture on the cover of the book...that is wonderful!

  2. i peeked at this yesterday, loved the photos, but i see you slipped in vt, you always keep me on my toes! congrats to you, you know you should have your very own magazine, you have it ALL~

    always love your pics...

  3. Congratulations, Miss M. Your photos are always stunning.

    What a BEAUTIFUL pepper jelly. Funny thing, I just made a grocery list of ingredients to make my pepper jelly, but yours is much better. By a mile actually. Can't wait to try it with a little cracker and some cream cheese.

  4. We just enjoyed some Triscuits with cream cheese and the jelly you brought us this morning - it was delicious, even the kiddos enjoyed it! Adamo asked if he could try it on a bagel tomorrow morning :)

  5. And to think . . . I have jalapeno's in my garden! This sounds delightful. You're one of my favorite daily stops...keep up the good work!

  6. Oops...Habanero Gold is not Annie's recipe, it's Carol (reading lady). Annie developed the canned Salsa recipe.

    I won't tell though...LOL!


  7. I am so sorry! Carol's Habanero:)!!!! Thanks to both ladies!!

    It's great .. whoever invented it!

    Mea Culpa..but enjoy:)


  8. Michelle..I went back and looked and my thread says Annie~ Seems Carol has a different version.. ..Truth be told...Bernardin is the an author too..It's apparently in a leaflet w/ canning jars..
    ! I'll check my cookbook too..Thanks ..we'll get to the jelly of this recipe!

  9. Everything you post is beautiful! I love hot, spicy pepper jelly. I am going to try it this week end. Just need to dig out the jars.

  10. I'll be canning different things for the next few posts. My garden is now producing and the wild plums and berries are nearly ready so please come by for a look.

  11. How sunny, beautiful and absolutely delicious too, I imagine. Now I see what you were talking about being on the same wavelength....I thought you meant the orange theme!! I'll look forward to trying this...a variation on a theme.


  12. Oh of course, Congrats, congrats, congrats on your pic that was published! I'm glad they found your beautiful work!


  13. How would you rework this with powdered pectin? I have been looking all over, but the ratios of sugar to pectin to fruit are like a math problem!

    Any help?