![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2010\/12\/goldjelly2pp.jpg\" "\\"goldjelly2pp\\"")
<\/p>\n<\/p>\n
This autumn I sowed the grains too late, but somehow managed to grow red hot peppers on my balcony at hardly 10\u00b0C. I assumed there are certain countries where pepper season is almost all year round and stopped worrying if the Thai or Moroccan chilies I buy were grown in a greenhouse or outside. I shall never know anyway. Having made several hot dishes, I was still left with a lot of red peppers and started looking for new preserving recipes. This way I discovered the Canadian\u00a0 Bernardin Home Canning<\/a> website, full of inspiring ideas, found there the\u00a0Habanero Gold Jelly<\/a> and … have completely ignored it, only stealing the excellent idea to combine dried apricots and chilies.<\/p>\n The result was sweet and hot, with a slight acid hint, due to the apricots’ presence. In fact, my jelly looked much merrier than the one featured on the Bernardin website. It was very thick, with a lovely golden-orange colour reminding of hot, Summer days, and had a definitely warming effect on the palate, perfect for these cold gloomy days! It is wonderful served with stir-fried vegetables, chicken, rice, in sandwiches… and in my opinion ideal with grilled or fried scallops.<\/p>\n Preparation: 30 minutes+ 30 min (apricot soaking time)<\/em><\/p>\n Ingredients (approx. 4 x 200ml jars): <\/em><\/p>\n 350g dried apricots finely cut or mixed in a food processor<\/em><\/p>\n 300 +100 ml cider vinegar (4,5%)<\/em><\/p>\n 200g red moderately hot peppers (mine were red, came from Thailand and were more or less of the middle finger’s length)<\/em><\/p>\n 400 g caster sugar<\/em><\/p>\n 100 ml water<\/em><\/p>\n 1\/2 teaspoon salt<\/em><\/p>\n 1 package pectin in powder (45g)<\/em><\/p>\n Bring the 300 ml vinegar to boil. Put aside.<\/p>\n Add the apricots and let them soak for 30 minutes.\u00a0Take them out and chop finely.<\/p>\n Chop the hot peppers finely (discard the stalks and seeds) or mix them in a food processor.<\/p>\n Combine all the remaining ingredients (including 100 ml vinegar) with the vinegar and let them boil 20 minutes, constantly stirring.<\/p>\n Add the pectin and cook 10 more minutes.<\/p>\n Spoon the hot jelly into sterilised jars, cover with lids.<\/p>\n Leave the jars to cool.<\/p>\n \/At this point you can (after the jelly has cooled down) either freeze it, or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year.\/<\/p>\n Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking),\u00a0cover up with hot \u2013 but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes. This autumn I sowed the grains too late, but somehow managed to grow red hot peppers on my balcony at hardly 10\u00b0C. I assumed there…<\/p>\n","protected":false},"author":1,"featured_media":2933,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[220,13,50,18],"tags":[12],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/2879"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2879"}],"version-history":[{"count":41,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/2879\/revisions"}],"predecessor-version":[{"id":13012,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/2879\/revisions\/13012"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/2933"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2879"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nStick on self-adhesive labels, write the name of the jelly and don\u2019t forget to mark the date.<\/p>\n","protected":false},"excerpt":{"rendered":"