Lotsa habaneros

Good year for these, and jalapenos too. I'm going to make some Habanero Gold this week. Its a jam made from dried apricots and habaneros. I found it on the harvest form at gardenweb. Hope its good! Here's the recipe:

Carole’s Habanero Gold (courtesy Bob Rouleau from Ball’s Complete Book of Home Preserving)

1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead.

1-1/4 total cup minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.

1/4 cup Habanero peppers Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.

1-1/2 cups white vinegar

6 cups sugar

1 3-ounce pouch liquid pectin .

Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient. Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.

Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly.