Tuesday, 12 May 2015

Gold Habanero Ginger Jelly

Most people are afraid to use Habaneros because they are such hot peppers. However, if the heat is tempered with sugar and other spices, it really tones things down a lot. This is my version of a Habanero Jelly that does not make a huge quantity. The preparation time is a little long and tedious but the final result is worth the effort. For most people, it's advisable to wear gloves when handling the peppers but since I've been handling these peppers for most of my life, I do not! Make sure that all the peppers selected are blemish free, and firm. The jelly makes a nice condiment for spicy dishes, and goes well with cream cheese and saltine crackers.
1/3 cup finely sliced dried apricot (you can also used dried Mango or dried Pineapple)
¼ cup dried cranberries or Golden Raisins
3/4 cup cider vinegar
1/4 cup finely diced shallot
1 clove of garlic, finely minced
1/2 tsp ground Coriander (optional but I like the Citrus taste of this spice)
½-1 tsp peeled, freshly grated ginger root (depending on your taste and liking for a "gingery" taste)
1/4 cup finely diced Red jalapeno peppers without seeds
1/4 cup finely diced Gold habanero pepper, without seeds  


1. Cut apricots into thin slices and place in a non-reactive saucepan or pot with the vinegar, ground Coriander, cranberries(or raisins), and grated ginger. Heat slowly to just below simmer then remove from heat and let sit for 2-4 hours. This extracts the pectin from the dried fruit and helps with the jelling process.
2. Finely dice the shallot, garlic, and all the peppers.Add to pan with apricots. Stir in sugar.
4. Heat mixture to the point just below simmer, stirring constantly until all the sugar is dissolved, and the shallots become translucent. Do not boil as this will boil off the vinegar. Cook for an additional 5 minutes.
6. Remove from heat and immediately stir in liquid pectin, mixing well. You have to work quickly at this stage as the mixture does jell pretty quickly. Stir until all the solids are mixed and evenly distributed in the mixture.
8. Pour into hot sterilized jars
before it gets too firm
9. Cover with appropriate lids, and refrigerate if you are not going to can.

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