This week the habaneros were all sorts of green, yellow, orange, and red. The pepper jelly I made is so yummy (spicy, sweet, tart) and incredibly delicious with some brie and crackers. (I and) People I've shared with love it so much that I've taken the original Ball Habanero Gold recipe, modified it somewhat, and quadrupled it.
- In a large pot, soak 1 1/3 cups of thinly sliced dried apricots in 3 cups white vinegar for 4 hours or overnight at room temperature.
- Seed peppers. Finely chop to measure: 1 cup red pepper, 1 cup red onion, 1/2 cup habanero pepper, 1/2 cup jalapeno
- Stir 12 cups sugar into vinegar and apricots. Add peppers and onions and while stirring constantly over high heat. Bring to a rolling boil that cannot be stirred down.
- Add 4 pouches liquid pectin and continue to boil for another minute, stirring constantly.
- Quickly skim off foam.
- Fill jars to 1/4" from the top.
- Process for 10 minutes and remove from water to cool.
And as an added bonus to unwind after the morning of cutting, cooking, and canning, I made myself a nice stiff drink. See, I started off by chopping the apricots instead of slicing them like I was supposed to. My first thought was to make cookies, but I decided to not sabotage my week of relatively low-fat eating. Instead, I soaked the apricots in gin overnight. The next day, the strained gin made a great gin & tonic. Cheers!