Habanero-Apricot Jelly

Preserving continues....

 

I started the early morning (yesterday) by canning one batch of habanero-apricot jelly with some of the habanero peppers.  

We enjoy this jam on biscuits, rolls, crackers with cream cheese, on meats etc. It comes in handy for family/friend gatherings for appetizers and snacks.

New Recipes ~ New Rug

I told a few folks that I was "taking Sunday off."  Ha!  Well, it sort of happened.  I tried several new recipes in my "try it" pile. 

First, our super bowl food yesterday:

Spicy Thai Chicken Wings.  Made using my home canned habanero-apricot jelly, freshly grated ginger, and fresh cilantro.  Delicious.  Different, and not real spicy as we thought.

Habanero-Apricot Jelly

I dug out my canning pot, utensils, and hot peppers yesterday.  If you froze any habanero peppers, this is perfect to can in winter time. The weather forecast was for snow.  Lots of snow. 

Ha.

We got rain.  A lot of rain.  Is the weather guy drunk?  Or is mother nature drunk?

It is a "try-it" recipe that was sitting around, and it smelled so good on the stove top.