Yes you can sub peppers for peppers as long as the total measured amounts are kept the same. Flavor is bound to be altered since banana peppers have more heat in them than bells. Whether that flavor change is acceptable only you can decide. Scoville rating for bells is zero but the rating for banana peppers ranges from 100-900. Dave

I also turn the jars and carefully invert when making Habanero Gold, so that I get the lovely bits that float in the amber jelly. If you do it carefully you won't compromise the jell or the seal, I do it regularly. I do it with strawberry preserves too, as the berries sometimes tend to float. Annie

Not sure if you'd call the following recipe a jam or a jelly but my friends love it. I started with Melly's Cran Jalapeno jelly recipe and tweaked the ingredients (still maintaining safe acidity levels) with help from other Harvest Members a few year ago. If you're looking for a spicy (hot) cranberry "condiment", you may want to give it a shot. I call it Turkey's Revenge ;-)) Bill Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice (or cran apple if you can't find unsweetened) 1/2 cup finely diced habanero pepper (or any other chili pepper per you heat tolerance) 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: 1. Finely dice peppers and onion and coarsely chop cranberries 2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice 3. Bring to a boil and reduce heat to low 4. Simmer 15 � 20 minutes to allow flavors to blend and to soften up cranberries 5. Add sugar and return to a hard boil for 1 minute 6. Remove from heat and stir liquid pectin in well 7. Add jelly to hot sterilized jars 8. Wipe rim of jars with a clean damp towel 9. Position lids as per usual instructions Process in a hot water bath for 10 minutes Remove jars and allow them to cool During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars

Certo recipe. 1 green bell pepper, seeded, finely chopped (about 1 cup) 1 red bell pepper, seeded, finely chopped (about 1 cup) 6 jalape�o peppers, seeded finely chopped (about 3/4 cup) 1-1/2cups cider vinegar 1/2tsp. butter or margarine 6-1/2cups sugar, measured into separate bowl 1pouch CERTO Fruit Pectin make it BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PLACE peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Here is a link that might be useful: recipe link