Made up about 10, 1/2 pint jars on Saturday night by increasing the ingreidents by 50%. DAMN THIS IS SOME GOOD SH*T! Not overly hot but still has a most excellent roasted Habanero flavor,accented by the tartness of the apricots and a kind of sweet after-burn. I'm going to thin some out a bit and use it as a glaze on a couple of roasted BBQ chickens.
Mmmmmmmmmmmm!
I have not tried the Jalepeno version.IMHO it just didn't sound as good as using roasted Habaneros, by roasting the Habs in the oven on a lightly oiled cookie sheet(350 deg. for about 20-25 minutes,turning once) it gives them a certain sweetness all their own. Be careful not to over-roast the peppers and turn them black,there were a few black specks/ floaters but it was easy to fish them out with a spoon as the jelly mixture was heating up maybe 15 or so very small pieces,could have just as well left them in however.
I grew Habaneros this year but I can easily get them at either Stater Brothers or Albertsons. A 1/2 lb of Habs turns out to be about 26 or so medium sized peppers,I used a total of about 40 for the 10 jars.You could easily use more and it still wouldn't be over-powering IMO but this really turned out excellent,
especially for a first try.Hell this is the first time I've even tried to make jelly and only the 2nd time I've tried to Home-can anything at all,the first was a Habanero/Carrot sauce that is also quite tasty/also from the net.
Note to anybody that trys this stuff : Eat at your own risk guys...LOL
I ate about 4 ounces total on Sat while cooking this up and then straight out of the jar and between the Capsaicin and the Sugar I was freakin' buzzin' dudes...LOL
OK, I've got three jars left until I make another batch,one is for USAHOG and another is for MrMean,X is already getting his. Guys (Russ,ED) I need your Home mailing addresses! Then the first person to post here and send me their mailing address gets the last jar.
Email:
Bikenic at Netscape dot Net
Modified from a recipe I found on the internet for Jalapeno Apricot Jelly.The original also added a chopped red bell pepper.
I don't think I'd add the food coloring next time either.
www.recipegoldmine.com/ca...ing216.htm
HABANERO APRICOT JELLY
This recipe calls for dried apricots, but peaches, nectarines and pears work equally well. Any fresh chile can be substituted for the Habaneros, depending on your taste and heat preference.
1/2 lb fresh Habanero peppers, stemmed,roasted and chopped,I left the seeds in for heat and effect
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
1 (3 ounce) package liquid pectin
4 drops red food coloring, optional (I used 3 drops red and 3 yellow for 10, 8 oz jars)
Put roasted Habaneros and vinegar in a blender of food processor. Puree or pulse until coarsely ground with some small chunks remaining.
Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quarts). Bring to a boil; boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in pectin and food coloring if using it. Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.
Serving Ideas: With grilled meats or on cream cheese with crackers (I like using the Mini Stoned Wheat Thins).
Pat's notes: I solved the problem of the fruit/veggies all floating to the top of the jar when the jelly was set by turning the jars over every 5 or 10 minutes when the jars were cooling after being removed from the hot water bath. The turning helps to suspend the fruit/veggies more throughout the jelly, otherwise you need to stir up the jelly when you open the jar to distribute all the goodies.
