It is the best for sure! I doubled the habaneros called for and almost killed my DH when I asked him to taste it before I jarred it. After the sword fish incident, you would think he would have learned his lesson.

You have been busy, those are some really divers and interesting projects.

Simply gorgeous! I'd like to try the Habanero Gold, too. Giant didn't have any Habs yesterday though - only jalapenos. Would like to try the Black Forest Preserves, too; thinking ahead to Christmas. Lemon Ginger Zucchini Marmalade sounds good; saw those pretty jars at Wally World, after I'd bought some regular ones at Big Lots.

Well, shoot - it all looks good and I'd like to try everything! You done good, Diane.

Oh, yeah! I love HG! Now I have to learn to make it so I can have i anytime I want to!

I musta missed the Black Forest recipe...off I go on the hunt!

Linda

Its 10:30 at night and I'm hungry now, thanks Crafty. Wish I had an egg and some hot jelly to dunk a piece of sausage in - and then a taste of everything else as a chaser.

Diane, that all looks so good, you've been pretty darned busy today. I wish I'd have accomplished that much, I mostly picked beans. Then I picked beans and I picked some more beans. Then I picked cucumbers. LOL I wish I were picking some tomatoes to go with the rest of the stuff!

That Habanero Gold is just addictive, that's what it is. I can't keep it in the house, someone always just takes it home, somehow. I like it on bagels with cream cheese, in those cheese thumbprint cookies and as a glaze on chicken. Sausage, though, I hadn't though of, that sounds really good...

So the Black Forest "soft set"? I like my jams and preserves a bit softer, so that would be fine by me.

Oh, and I just happen to have a 5 gallon bucket full of zucchini, so I might try that recipe too! In the meantime, my projects will be Dilled Green Beans, more sweet relish and maybe some bread and butter pickles. Oh, and grated zucchini for the freezer for zucchini bread this winter.

Annie

Oooooh, that all looks lovely. I hope I can find the habaro gold recipe here. I did 16 pints of Annie's salsa yesterday. Tomorrow I am off to Detroit for the night, then Wednesday morning flying down to NC for Paney Camp. When I get home, it will be time for peaches. I was too busy this summer to do any raspberry jam, darn it, and I missed the sour cherry season too. Don't know what I am going to do for cherry pie this coming winter. Sigh. I have to get busy with the most important stuff, (jams) and let the other stuff slide.
Beautiful job, Diane!

Those look and sound fantastic. Please post recipes for the black forest preserves and the zucchini ginger marmalade.

Thank you!

What is peach jam for a cold morning? Please post the recipe. We picked the last of the peaches off our tree yesterday. I made the South African Pickled Peaches yesterday.

Here's the Habanero Gold Jelly, invented by Bob Rouleau of Ottawa, Canada. It's in the Bernardin book and now in the new "Ball Complete Book of Home Preserving."

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 Bernardin liquid pectin (For USA other brands of liquid pectin are fine)

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 are nicely suspended.

Here's the Peach Preserves for Winter Mornings, created by Doris, a CF member.

Peach Preserves for Cold Mornings (Doris, Ruddmd)

3 pounds ripe peaches, peeled and quartered
l/2 medium-size orange, quartered and seeded
2 Red Savina habaneros, (seeds and all)
4 cups sugar
1/4 teaspoon almond extract
3/4 Cup honey (the lightest, mildest you can find)

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Place knife blade attachment in food processor bowl; add orange quarters and habanero chiles. Process until finely chopped, stopping once to scrape down sides.

Place orange, habanero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.

Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints.

I see earlier in this thread the question was asked about what to do with a jam that's too stiff. The best thing to do (to avoid further cooking) is just to stir in a tablespoon or so of hot water when you open the jar. Whatever is needed to achieve the looseness you want.

Carol

Where is this Black Forest recipe???

I think I'm going to have a homemade Christmas this year..
With all the great recipes floating around..

Yes, that is what I'll do..

Off to print recipes, make shopping lists and go buy a few more cases of jars!!!

The Harvest thread I've linked to has the Black Forest recipe.

Also, another thread provided this recipe posted by gardengrl:

Black Forest Macaroon Conserve

4 cups sugar
1/3 cup sifted cocoa powder
3 1/2 cups firmly packed, coarsely chopped pitted sweet cherries
2 T lemon juice
2 pouches liquid pectin
1/3 cup unsweetened flaked coconut
4 T Kirsch or Cherry Brandy (or 1 tsp brandy extract)

Combine sugar and cocoa powder, set aside. In a large saucepan, combine cherries, lemon juice, and cocoa mixture. Bring to a hard boil that cannot be boiled down. Stir in pectin and bring back to a hard boil. Boil hard for 1 minute, stirring constantly. Remove from heat, add coconut and Kirsch/Brand/Extract, mix well, skim off foam.

Ladle into prepared jars with 1/4 inch headspace. Process in a BWB 5 minutes for unsterilized jars and 10 minutes for sterilzed jars.

Makes 7 half pints.

I'm betting one package of liquid pectin would be enough, rather than two.

Carol

Here is a link that might be useful: Bing Cherry Preserves or Jam?

Thank you Carol!

I used Annie's adaption for the Habanero Gold:

Diane's Home Cookin Chapter: Jams, Jelly, Marmalade, Curds & Fruit Butters

Annie's Habanero Gold
=======================
1 cup minced dried apricots (1/8" dice)
Note: Could use dried peaches or pears instead.
1-1/4 total cup 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-ounce 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.

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.

posted by Annie1970

The lemon Zucchini recipe's about 1/2 way down Booberry's thread.

Here is a link that might be useful: Zucchini recipes

Actually, that's my adaptation which I gave to Annie. I called it "Hot 'N Sweet Confetti Jelly."

Carol

Yes, that is Carol's adaptation, the original recipe made such a small amount (grin) that I wanted more! Carol was kind enough to fiddle around with the recipe and increase the yield while keeping a single package of liquid pectin.

I gotta tell you, Carol has never steered me wrong when it comes to jam. That particular recipe has gone through several "adaptations" to become the one I use today!

Annie