Habanero Gold

August 2, 2009

Scored some habaneros at the farmer’s market yesterday and so was finally able to try out Habanero Gold. It is delicious.  I used Carol’s big batch adaptation of the recipe, which yielded 12- 4oz jars plus some extra, which I put in an extra jar for us to enjoy immediately (I always feel silly canning something and then opening a jar of it immediately).

I used about 1/3 c. of habaneros, which resulted in a nice burn that’s tempered nicely when you pair it with cheese. If you don’t like hot at all, this isn’t for you, and if you like hot a lot, you may want to put more habs in.  Personally, I have a lot in common with Goldilocks on this point, so 1/3 cup was just right.


A note on getting the colorful bits distributed evenly throughout the jelly: you’re not supposed to invert jars, because it can break the seal. And that ‘tipping it gently’ thing advocated in some recipes doesn’t work for me. I found that rapidly twisting the jar on a flat surface (as though it were doing The Twist on the dance floor) worked pretty well. They floated back up again a little bit, but ended up better than they started, anyhow.


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