Here are the recipes I have under Habanero Gold: Hot 'N Sweet Confetti Jelly Double recipe of Annies Habanero Gold 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 (I used Ball, which I've decided I like better than Certo.) 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. 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. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly. Yield: 6 8-oz. jars. If you read the recipe, there's also an option to add more habaneros and less sweet peppers or onions, if you want more heat than then seeds and membranes give you. Habanero Gold Jelly from Annie Moore 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 cup 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 Bernardin liquid pectin or Certo 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. Cranberry Jalapeno Jelly Serve this jelly with cream cheese on crackers or use as a condiment with meat or poultry. 3 cups cranberry juice -- (or cran-raspberry juice) 1 cup jalapeno peppers -- chopped and seeded 7 cups sugar 1 cup vinegar 2 pouches liquid fruit pectin (Certo) -- 3 ounces each 10 drops red food coloring -- optional Prepare your jars and get all canning supplies ready (you'll need 8 half pint jars). Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle; add sugar. Bring to a full rolling boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim foam. Add food coloring, if desired. Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

First mulberries of 2011! Here in CA just got our first berries today! I went to the neighbors who are novices and they taught ME something. After growing up every year collecting berries on old sheets, they showed me an easier way! They had some sheet plastic that comes in a roll. Like the kind painters use, that unfolds to be about 10 feet wide. Just roll out several sheets of plastic on the ground below your tree (cutting the roll to size as you lay it out.) Then use rakes or other long handled tools to shake the branches. If you have an 8 year old handy, you can get them to climb up and shake the branches too! So lucky to have white mulberries today as I have not had them since I was a kid. I agree, they are very sweet, and do not have the flavor of the purple ones, but then they don't stain your skin or ruin your clothes either! I was so excited to see all these recipes here! My neighbor and I collected about 10 gallons of berries tonight, we didn't even get all the way around either tree, and the harvest has just started! Guess what we will be doing all week! Just glad there is freezer space! Can't wait to try all these recipes! Thanks again!

Hi. There was no crust on it. When they brought it, they brought out a large plate with the small brie on it. There was a sauce and the caramelized onions on it. The sauce tasted more to wine than any sweet jam. No, it wasn't really sweet. Can you eat the rind? This wheel of brie was just about 1-2" across. Come to think of it, the sauce was a little thick, reduction perhaps? Anyway, DH loved it. Marg

Hi Spatz I got these from the harvest forum and would of tried them if I got more tomatoes. Cayenne Pepper Sauce 3 pounds hot peppers (for example, Anaheim, Hungarian, Jalapeños) 1/3 cup minced garlic 4 cups sliced onion (about 2 medium as bought) 1/3 cup stemmed, chopped cilantro 3 cans (28 ounces each) diced tomatoes 3 cups cider vinegar (5%) 2½ cups water * Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Yield: About 5 pint jars Procedure: 1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2. Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor. 3. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. Turn heat off, and cool mixture slightly. 4. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) Turn off heat. 5. Fill hot sauce into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 6. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals. Notes: This is a very hot sauce. Some suggested uses include: Add a small amount to a soup to give it a "spicy-hot" bite. Stir a small amount into vegetable dishes to give them an extra "zing." Pep up your cheese dip with a small amount to make it a "hot" item. Add some to that pot of chili you're cooking up  make it fiery! Process in BWB for 10 min. in pints or half pints only. Smoky Tomato Ketchup Hot, spicy, and addictive and a good way to use excess tomatoes of any kindÂeven cherries. Slightly adapted from a recipe Mary Broeker provided for use in The St. Paul Farmers Market Produce Cookbook (C 1999 by St. Paul Growers Association) 5 lbs. ripe tomatoes, coarsely chopped 1 large onion, finely chopped 1 large poblano chili, finely chopped 2 jalapeno chilies, coarsely chopped 4 (2-5) canned chipotle chilies, chopped 1/2 cup cider vinegar 1 cup brown sugar, packed (dark brown preferred) 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. black pepper 1 1/2 tsp. salt (canning salt if youÂll be canning it) Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are...