Found this one at the Univ of Calif peppers download. It had an apricot pepper jelly recipe that is very similar to the big batch but using powdered pectin. It has more apricots, more vinegar and less sugar. No onions but I could sub some for some of the bell peppers. I would finely dice the veggies rather than put them in the blender. APRICOT PEPPER JELLY Makes 6 half-pint (250-ml) jars. 1 1âÂÂ4 cups dried apricot halves, finely slivered 300 ml 1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper) 1âÂÂ3 cup chopped jalapeno or other hot 75 ml pepper, stems and seeds removed 2 cups cider vinegar (5%) 500 ml 4 cups sugar 1 L 1 package powdered fruit pectin 1 package 1âÂÂ2 tsp butter or margarine 2 ml 5 drops red or green food coloring 5 drops (depending on the type of pepper used) 1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain. 2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1âÂÂ2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan. 3. Mix 1âÂÂ4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring. 4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar. 5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat. 6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1âÂÂ4 inch (0.5 cm) of headspace. 7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8. Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner Processing Time at Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft Jar Size half-pint or pint 15 min 20 min 25 min

Noodling around on the internet I happened upon a peppers download from the Univ of Calif. It had an apricot pepper jelly recipe that is very similar to the big batch but using powdered pectin. It has more apricots, more vinegar and less sugar. No onions but I could sub some for some of the bell peppers. I would finely dice the veggies rather than put them in the blender. APRICOT PEPPER JELLY Makes 6 half-pint (250-ml) jars. 1 1âÂÂ4 cups dried apricot halves, finely slivered 300 ml 1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper) 1âÂÂ3 cup chopped jalapeno or other hot 75 ml pepper, stems and seeds removed 2 cups cider vinegar (5%) 500 ml 4 cups sugar 1 L 1 package powdered fruit pectin 1 package 1âÂÂ2 tsp butter or margarine 2 ml 5 drops red or green food coloring 5 drops (depending on the type of pepper used) 1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain. 2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1âÂÂ2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan. 3. Mix 1âÂÂ4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring. 4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar. 5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat. 6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1âÂÂ4 inch (0.5 cm) of headspace. 7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8. Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner Processing Time at Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft Jar Size half-pint or pint 15 min 20 min 25 min

Thanks for the feedback Carol :) As for the recipe above, it follows the hot version of yours except the apple swapped for the bell pepper, so If anyone wants to use the weight measurements for apricot, onion, habanero, you can use the gram measurement found in the other thread about habanero gold. As for the jelly I made, I added a a little bit more habanero, but had already swapped 1/2 cup bell pepper for 1/2 cup apple, so I think the end result would be slightly more acidic than the Habanero Gold recipe. (I added far less than an additional 1/2 cup habs) Of course, you're the pro, so let me know what you think! Thanks.

Thanks a lot for the quick response, Dave! I guess I will have to shell out some extra bucks for the liquid stuff. I got a great deal at my local wally world, 2 pack of Sure Jell for $2. I live in south Fl (zone 10a) and all the canning stuff is on sale, which makes no sense since aug/sept is are sowing time! Oh, well. Shannon