Habanero Gold Jelly

Habenero peppers are exceptionally hot so you'd think Habanero Pepper Jelly would blow your sock off, but it's really not bad... and when you pair it with cool cream cheese and crackers, it's totally addictive.  My youngest doesn't like spicy foods, but I can't keep her away from this tasty treat.

Items used to make this recipe:

(affiliate links)

• liquid pectin https://amzn.to/3SZyYXV

• jam jars https://amzn.to/3h9qFfa

• canning tools https://amzn.to/3fqyU65

• dried apricots https://amzn.to/3ft9qF0

• canning labels https://amzn.to/3DsfrtA

---

Habanero Gold Jelly

Makes 4 half-pint jars

PrintableRecipe

Ingredients

• 1/3 cup finely sliced dried apricots (1/8-inch slices)

• 3/4 cup white vinegar

• 1/4 cup finely diced red onion

• 1/4 cup finely diced sweet red bell pepper

• 1/4 cup finely diced habanero peppers, seeds removed (or a combo of jalapeno and Scotch Bonnets)

• 3 cups granulated sugar

• 1 pouch liquid pectin

Directions

1. Combine apricots and vinegar in a deep stainless steel pan; let stand 4 hours.

2. Add onions, peppers, and sugar and bring to a full rolling boil.

3. Stirring constantly, boil for 1 minute.

4. Remove from heat and add liquid pectin, mixing well.

5. Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4-inch of top rim.

6. Wipe rims and apply lids.

7. Process 10 minutes in a boiling water bath.

8. Cool upright, until lids pop down, about 30 minutes.

9. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly.

10. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Adapted from a recipe by Bob Rouleau (via Susan at Savoring Time in the Kitchen)

Lemon Posset

Today I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe

Ingredients

• 2 cups (480g) heavy cream

• 2/3 cup (133g) granulated sugar

• juice of 2 lemons (75ml)

• garnish: fresh berries, lemon zest, whipped cream, ginger snaps, etc

Directions

1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.

2. Remove from heat and stir in fresh lemon juice.

3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.

4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.

5. Garnish just before serving.

Note

• a friend of mine tried to make this using unpasteurized cream and it didn't turn out so better stick with pasteurized cream.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!