Hot 'N Sweet Confetti Jelly
1 cup minced dried apricots (1/8" dice)
1 1/4 total cups minced red sweet pepper & minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers
1 1/2 cups white vinegar
6 cups sugar
1 3-oz. pouch liquid pectin
Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight(or at least 4-6 hours). Stir occasionally if convenient.
Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly.
Yield: 6 8-oz. jars.
ReadingLady from GardenWeb came up with the recipe which is the same recipe as Habanero Gold in the Ball Complete Book of Home Preserving. It just makes a larger batch and uses the liquid pectin more efficiently because it's kind of pricey. It's been soaking for a bit and I'll finish it up tonight or tomorrow. It tastes fantastic though! Habaneros really have an amazing flavor. Of course that's followed by intense pain but they do taste wonderfully fruity before you die! I tasted it and it's hot but not any hotter than other hot pepper jellies I've tried. I think this is a lot more complex tasting too. It's gorgeous! Most of my jars are quilted so the effect won't be as pretty as completely clear jar but this is something you could give as a gift and be very proud of. From what I've read, liquid pectin can be a bit finicky so I'll let you know how it sets up.
I got some sweet potatoes from Jerry along with another 10 pound winter squash. We also bought two dozen eggs from him. When it comes to eggs, I am spoiled rotten. Farm fresh eggs have such an amazing flavor. It's not overpowering - it just tastes more like an egg. I had some regular eggs up at me parents a few weeks ago and they tasted so watery in comparison, with an almost metallic-like after taste. I forgot what he said it was but I'll ask him later because I want to know in case it's crazy delicious. Gary had yellow zucchini and he said it would probably be his last. We also picked up a free range chicken and some Italian sausage from Dave of River Ridge Farms.