I grow mine side by side with the jalepenos and serranos and the peq's

I would grow them just like the other chilis you've grown. Treat them the same way.

Go to the harvest forum and ask for the recipe for "Habanero Gold" or it is sometimes called "Confetti" jam. It is wonderful, I have made it but I don't have the recipe handy, but someone there will post it for you. It has apricots, habaneros, sweet bell peppers, and red onion. I know it sounds weird but it is really good.

kendra

Ardnek, Thanks for the tip on the jelly, No No that sounds like the right kind of recipe! I'll check that out right away.

So no special needs for growing huh. Good I should be fine then. When I do harvest I need to wear gloves for handling though?

Thanks, Neal

I googled and actually found the recipe in a link to this forum :)

http://forums.gardenweb.com/forums/load/harvest/msg1022391823541.html

Oh yea! I might not be able to contain myself and buy the ingredients necessary for that one!
I made Jalapeno Jelly last year. It was delicious, but a little weaker than I expected (first time I made Jelly ever). It'll be kicking this year, and I'm definitely going to be making some Habanero infused Jelly(s)!

Try these:

Habanero Gold Jam

Makes 6 half pint jars. This recipe has been on the internet for a couple of years now. This was posted by Annie on www.gardenweb.com the Harvest forum.

1 cup minced dried apricots (1/8" dice)
Note: Could use dried peaches or pears instead.
1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers; Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.
1 1/2 cups white vinegar
6 cups sugar
1 3-oz. pouch liquid pectin
Prep apricots, peppers and onion. Place in a large, stainless or other > non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient. Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe. (I've used as little as an hour without noticeable problems. Annie)

Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute.
Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids (at Camp we let it set about 10 minutes and I didn't have to mess around getting the peppers suspended in the jelly, it got thick enough to keep the suspension) Pour into jars. Stir to distribute and remove air bubbles. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Place in a boiling water bath for 10 minutes.

Cheddar Thumbprints with Habanero Jelly

These are a savory cookie. You can use any hot pepper jelly. The original recipe called for jalapeno jelly. These have a unique taste that have you going back for more.
This makes about 4 dozen cookies. The recipe is originally from Rick Rodgers. I got it from www.gardenweb.com

Ingredients

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or Habanero Gold jelly

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place a dollop of the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

indy452>>>you should wear gloves if you are sensitive to the capsaicin. I personally don't wear gloves when I harvest them, but I am not very sensitive to it. Other people I know do have to wear gloves or their hands burn just from picking the whole pods.

Another note on habanero jelly. I also make fruit jams with fresh fruit, i.e. peach jam, cherry jam, strawberry jam. I always add some hot peppers like habanero to these jams also. The hot pepper goes great with the sweet fruit flavor. Just another option for you.

kendra

Yeah, like I could add habanero to a strawberry or apricot jam huh?
Thats what got my wife to like this Habanero jelly is I bought a jar of cherry habanero jelly at a truck stop in Colorado a couple of months ago and she liked it so much I've decided to try to make it myself.
I'll give some of these a try this late summer and I'll let you all know how it goes. Its so tempting to just go buy some ingredients and make a "trial" batch you know.

Anyway, Thanks a million folks, you have been gracious to me here.

Neal

Habs are just as easy or easier to grow than most peppers.

Here's my apricot-caribbean red pepper jelly recipe.

2 cups apple cider
6 cups sugar
1 pack of liquid pectin
1 and half cups of food processed dried apricots
1 and half cups of food processed CR peppers (about 16 or so)

Boil sugar and vinegar
Add apricots and peppers
Boil for about 5 minutes
Cut off heat and add pectin
Go another minute
Put up in sterilized jelly jars - about 6 pints or so.

I use this jelly as a base for BBQ sauce, I use it in salad dressings with balsamic vinegar, and I use it at parties with cream cheese. I give it away at XMAS also.