Habanero Gold
1/3 cup finely diced dried apricots (see note)
¾ cup white vinegar
¼ cup finely chopped red onion (see note)
¼ cup finely chopped red bell pepper (see note)
¼ cup finely chopped and seeded habanero peppers, or Scotch bonnet peppers, or a mixture of less-hot peppers (such as jalapeños) and habaneros or Scotch bonnets
3 cups sugar
1 pouch (3 ounces) liquid pectin
In a deep stainless steel pot, combine the apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
Wash three 8-ounce (half-pint) canning jars, lids and jar-closure bands. Prepare them for canning according to manufacturer’s instructions.
When ready to can, add red onion, red bell pepper and chili peppers to the apricots and vinegar. Stir in the sugar. Bring to a full boil over high heat, stirring constantly; keep at it until you reach a full rolling boil that cannot be stirred down. Add the pectin and boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam with a clean metal spoon.
Quickly ladle the hot jelly into the prepared jars, leaving ¼ inch of head space. Slide a nonmetal utensil such as a rubber spatula between the food and the jar to release any air bubbles that may have formed. (Bubbles can affect the seal.) Wipe the rim of the jar. Center a lid on the jar opening and screw the closure band down until resistance is met, then increase to fingertip-tight.
Place jars upright in a hot water bath prepared according to USDA guidelines. Bring to a boil; boil for 10 minutes. Turn off heat and allow jars to sit for 5 minutes. Remove jars; allow to cool for 24 hours. Test the seals, clean the jars and store according to USDA guidelines. Remember to label the jar with the contents and date before you store them.
Makes three cups.
Cook’s notes: To ensure that the fruit remains suspended in the jelly (and therefore looks most attractive) cut the apricot, onion, bell and chili peppers into 1/8-inch slices, then cut the slices into ¼-inch pieces. If you want to boost the heat in the jelly, don’t remove the seeds from the chilies.
“Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine (2012 Robert Rose)