Years and years and years ago, on Gardenweb..a lovely lady named Annie shared her Habanero Gold Pepper Jelly recipe .
I started making it then..and am still making it now.In fact I shared it here in July 2009..
Faves never go out of style..
It's actually in Bernardin's Home Canning Book too so I will send you there..this time to switch it up a bit~
Here I mean:)
It is one of the easiest pepper jellies you will make..It is what I used for Sam's Pork with the Blueberry Peach Salsa.
Just remember you need to soak your apricots for at least 4 hours in the vinegar prior to making your batch..
So put them in at least 4 hours before you want to make your jelly.
One thing I love about this one is the color..the confetti look..and the piquant.
I also love that I can water bath them in a big casserole..no need for my big canning casserole that weighs a ton when full of water!:)
I ended up with 5 125 mls jars and a small Weck.
Many recipes call for hot pepper jelly..
so this is ideal..
I used a little less than 1 Jalapeno..I know it's Habanero..but they only had Jalapenos:)
Great on cheese..in savory thumbprints..the salsa..a variety of recipes..baked brie♥
Or on these little gems.. Parmesan,Polenta,and sage Madeleins~ found here Butter and Brioche~it is adapted from a Donna hay recipe~
I tried adding a few tiny pansies..stick to the sage..
What a pretty blog!
Don't forget about this one either..the red pepper jelly I make every year and so does one of my daughters..
The latter is my family's favorite..but I love this spicier one also.
This is the time of year the wildflowers start to explode in our borrowed landscape as Derek would say~
I love walking out there when the sun is setting in front..as that creates a lovely little light..the grasses are high amidst the BeeBalm, Black Eyed Susans..etc etc..
My trusty camera around my neck the bees and butterflies ..just..stay.
PS my graphics are courtesy of The Graphics Fairy~.Always grateful:)