the_rayway
Always busy
- Joined
- Aug 3, 2012
- Messages
- 1,760
- Reaction score
- 931
This is my replacement for 'red pepper jelly'. I have never tasted a pepper jelly that I liked before this. It's always a bit flabby on flavour, overly sweet, and no kick.
Then I found this recipe and had to make it:
1/3 c finely sliced, dried apricots
3/4 c white vinegar
1/4 c finely chopped red onion
1/4 c finely chopped, seeded red bell pepper
1/4 c finely chopped, seeded habanero pepper (I left the seeds in)
3 c white sugar
1 pouch powdered pectin
1) Combine apricots & vinegar in a ss saucepan, cover and let stand over night
2) Toss in onion, both pepper types, and powdered pectin (plus a dab of butter to reduce foaming if you like). And bring to a boil over high heat stirring constantly. Bring to a full rolling boil that you cannot stir down.
3) Dump sugar in and boil hard, stirring constantly for 1 minute.
4) Remove from heat and put hot jelly into hot jars.
5) Boiling water process them for 10 minutes.
Notes:
1) For all of the vegetables, I tossed them into my food processor and whirled it till they were very finely minced.
2) I did not do the over night soak with the apricots, as they were ones I pulled from my apricot liqueur jar, so they were already fully re-hydrated.
3) You can substitute liquid pectin for the powdered, but make sure to follow the instructions for liquid pectin processing.
I love this stuff. Everyone who has tried it falls instantly in love. They beg me to make more and sell it to them. It's got one hell of a bite, sweetness that tames the heat a bit, and a lovely apricot aftertaste (for those who still have taste buds left). I've used it on brie and crackers, chicken on the BBQ, hot wings, and as a sandwich spread with pork, mustard, and all the fixings.
Enjoy!
Raelene
Then I found this recipe and had to make it:
1/3 c finely sliced, dried apricots
3/4 c white vinegar
1/4 c finely chopped red onion
1/4 c finely chopped, seeded red bell pepper
1/4 c finely chopped, seeded habanero pepper (I left the seeds in)
3 c white sugar
1 pouch powdered pectin
1) Combine apricots & vinegar in a ss saucepan, cover and let stand over night
2) Toss in onion, both pepper types, and powdered pectin (plus a dab of butter to reduce foaming if you like). And bring to a boil over high heat stirring constantly. Bring to a full rolling boil that you cannot stir down.
3) Dump sugar in and boil hard, stirring constantly for 1 minute.
4) Remove from heat and put hot jelly into hot jars.
5) Boiling water process them for 10 minutes.
Notes:
1) For all of the vegetables, I tossed them into my food processor and whirled it till they were very finely minced.
2) I did not do the over night soak with the apricots, as they were ones I pulled from my apricot liqueur jar, so they were already fully re-hydrated.
3) You can substitute liquid pectin for the powdered, but make sure to follow the instructions for liquid pectin processing.
I love this stuff. Everyone who has tried it falls instantly in love. They beg me to make more and sell it to them. It's got one hell of a bite, sweetness that tames the heat a bit, and a lovely apricot aftertaste (for those who still have taste buds left). I've used it on brie and crackers, chicken on the BBQ, hot wings, and as a sandwich spread with pork, mustard, and all the fixings.
Enjoy!
Raelene