Food: Habanero Gold Preserves!!

WorkingHomeKeeper, hold on to your jars. That’s “Ball’s” preserves book you suggested is relaunching, and I got me one!!

Here’s a recipe that I’m planning to try, but I’m definitely going to have to substitute all that sugar with some xylitol.


Habanero Gold (page 131)

“This recipe makes a fiery golden, translucent jelly with colorful suspended fruit and vegetables. Serve it with cheese or melt it onto grilled or sautéed dishes to add sparkling flavor highlights.”


Makes about three 8-ounce (250 mL) jars


1⁄3 cup           finely sliced dried apricots 75 mL

3⁄4 cup           white vinegar            175 mL

1⁄4 cup           finely chopped red onion   50 mL

1⁄4 cup           finely chopped seeded red bell pepper  50 mL

1⁄4 cup           finely chopped seeded habanero peppers        50 mL

(see tips)

3 cups            granulated sugar     750 mL

1          pouch (3 oz/85 mL) liquid pectin  1


1.         In a large, deep stainless steel saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.

2.         Prepare canner, jars and lids.

3.         Add red onion, red pepper and habanero peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.

4.         Quickly pour hot jelly into hot jars, leaving 1⁄4 inch (0.5 cm) headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5.         Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.



For the most attractive jelly, cut fruit and vegetables into 1⁄8-inch (0.25 cm) slices, then cut the slices into 1⁄4-inch (0.5 cm) pieces.

To make a tamer yet still tasty version of this beautiful apricot-red pepper suspension, substitute a mixture of jalapeño and Scotch bonnet peppers for the habanero peppers. To add a touch more heat in either version, include the hot pepper seeds.

When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.