Yum!!

I agree, and that reminds me that I need to make a fresh batch of Habanero Gold, a version something like yours that contains apricot bits and habaneros. It's really good on a bagel with a smear of cream cheese, but my favorite way to eat it is to bake a savory cheese cake, top it with hot pepper jelly and serve it with crackers or toasted baguette. I'm a coward and only like a little heat, but the sweet really seems to "cut" that, so I love hot pepper jelly...

Annie

Annie1992 is famous as the inventor and perfecter of Habanero Gold Hot Pepper Jelly who spent a lot of time tweaking her very original recipe, who pushed to have it tested by the powers that be and to get their blessing, and is now all over the web without any credit for her brilliantly easy and exceptionally tasty jelly.

Dawn T - This is a recipe from Lee Bailey's Aunt Freddy who was famous for her hot pepper jelly (not Habanero Gold). It's 1/4 cup of chopped jalapenos and 3/4 cup of chopped green pepper (although I used red ones too), 1 1/2 cups of Cider vinegar and 6 1/2 cups of sugar and 6 ounces of Certo liquid pectin. The recipe suggests pureeing them in a blender until they're thoroughly pulverized. I preferred to chop mine by hand into tiny pieces. Add vinegar, sugar and peppers in a big pot (not aluminum) and bring to a boil. Stirring to dissolve sugar. Add Certo and bring to boil again. Pour hot jelly into jars and seal. I did process mine in a water bath for long term storage -- 15 minutes. Annie -- I'd like to see yours for it has habaneros and apricots?

DawnT -- you've been quite industrious. You'll have pickles all winter! I do bread and butter and then I'll do refrigerator dills.

Martha

I'm not Annie....but I sure have that recipe at my finger tips!

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 jars, 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.

Annie

Thanks, LindaC for posting that.

Nancy, you got two stories confused, but I'm sure flattered! By the way, I just made the first two jars of your pickled okra tonight, so I was thinking of you.

The Habanero Gold was originally from Canada's version of the Ball Blue Book, and Carol (Readinglady) was kind enough to fiddle with it and make a bigger batch, which she called Hot and Sweet Confetti Jelly. Same flavor, more jars, that's a good thing.

The recipe that I fiddled with, lobbied for and got tested was my salsa recipe. Still all over the web, LOL, mostly called "Annie's Salsa". I should have kept that secret and sold it, I suppose, but I'm happy it got so popular.

Annie

Thank you Martha Scott and Lindac92 !!!

I am going to try both of these recipes soon :)

(Well, as soon as I finish hauling hay bales, lol)

Love Habernaro Gold but more importantly so does DH and be doesn't do hot but the sweet cuts it beautifully.

My dills, bread-and-butters, relish, pepper jelly, mustard pickles are done.......a few weeks off and then it's tomatoes

Oh, Chase, I've done 11 jars of tomatoes last week. Ours are really coming in and it is a good year for tomatoes!

Sharon, my tomatoes are just starting too, and I need the recipe for your chile sauce again, pretty please. I have it somewhere, on some disc that I lost when we moved here to the farm. It's probably in the pole barn....

I've managed to can nearly 200 quarts of beans, it's been a crazy year, plus your dills, some bread and butter pickles, sweet relish, pickled beets, a couple of dehydrators full of zucchini candy and rhubarb, blueberries and corn in the freezer!

Annie

How do you manage to get the peppers dispersed and not all floating at the top?

They did it themselves!

The randomness of my success with Certo boggles my mind!

L, I'm not consistent with Certo either. Mine usually sets up OK, but sometimes it's a lot softer than other times. The soft stuff makes an excellent glaze for chicken on the grill, though.

"My" recipe calls for turning the jars carefully during the cooling process to distribute the bits throughout the jelly.

Annie

I did that once. All the pepper bits settled to the bottom of the jar and I could only get them to move together a a group after that. And then there was the time they all settled together in the middle . . . it's mostly a style issue though. The first time I made pepper jelly they all settled evenly, and I didn't even know that there would be a future "distribution of the peppers" issue! I have no idea how I accomplished that other than "beginners luck."

L, I usually wait about 10 minutes after cooking before I put the jelly in jars, then I process. When I take it out I turn the jars, then wait 5 or 10 minutes, turn them again. Sometimes it takes 3 times before the jelly is cool enough to hold the pieces suspended within the jelly. And sometimes it just doesn't work at all. Ah well.....

Annie

tried to make jalapeno jelly one time and it refused to gel?? i had jarred it up in small jars,,, no more than 1 cup. i ended up using it as a syrup of sorts... like when basting needed something a little sweet. and it wasn't terribly hot... something that happens with jalapenos??

Jalapenos are not hot enough to make a really hot jelly....you need habaneros to do that....
And if it didn't gel...you didn't cook it long enough.

I finally made a batch of Habanero Gold, and it's lovely, but has quite a bite, lol. I used 5 Habanero for the 1/4c.

Now to make Martha Scott's recipe :)

Also made mint jelly which set up beautifully, according to the skimmed foam & remnants in the pot, but the gel "broke" after I bwb processed the jars for 10 min! Never had that happen before?