The standard recipe? No sorry. Jar size is crucial, even in jams and jellies when working with low acid foods rather than the usual high acid foods. AFAIK 1/2 pints is the standard for Hab-Gold and the rule of smaller jars is fine but bigger jars are not would seem to apply. There is an alternative recipe from U of CA extension that allows for pints but it has more vinegar, less peppers, and more fruits to protect the acidity level. It calls for 20 mins. BWB processing for the pints if I recall correctly. If you opted to use pints it would be a at you own risk sort of thing. Your choice. Dave

Do the same with the onions! They freeze really well and last for at least 2 years. I buy a 50# bag of onions when they are cheap and in season, chop them up and put in the freezer for everything that calls for onions. You just cry a lot while chopping them is the only drawback since you get a room full of vapors. For making the Hab Gold jelly with the peppers - measure each kind and put in the small "snack" sized plastic bags, then toss them all into a big zipper plastic bag to freeze rather than all lumped together. Really easy to pull out a bag of Habs, a bag of sweet peppers, and a bag of onions. I have even thought of chopping the apricots and tossing them in the freezer too. Nancy

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 bcskye! I am excited about the next fair beginning Monday in another town about 50 miles away. I am not expecting to win anything though...but we will see! This IS addictive. My friend who encouraged me to enter has been doing so for years. Last year she had 124 jars entered and won a ribbon on almost all of them! However another lady had 160 jars and beat her out on points for ribbons. I was really just enetering to get free passes for my kids and grandkids! LOL. Now they have me hooked. I am already planning what to enter next year! Nanahanna