Ok. So if I had boiled it longer then it might not have happened I suppose. Possibly but one never knows for sure with re-cooking jellies and especially so when adding more liquid. Pectin, in most any form except for Pomona, can be "touchy" about its handling according to my wife who's the jelly making expert in the family. Dave

Here is the link to both the original Habanero Gold Jelly recipe and the Hot n' Sweet Confetti Jelly recipe. Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Yield: 3 half pints Hot 'N Sweet Confetti Jelly 1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead. 1 1/4 total cups 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-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.) 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. Yield: 6 8-oz. jars. Hopefully these copies don't include the gremlin squiggles the GW servers keep inserting that are in some of the other copies. Looks ok on preview but can't be sure after submit so just go to the link if you can't read these. Dave Here is a link that might be useful: Hot jelly recipes

my feeder is identical but is from songbird esentials. the orioles and tanagers and grosbeaks still use the lid on a platform first but if it is empty or busy they use the jar feeder. this time of year i have enough birds that they are busy on both feeders. grape is by far the favorite but they do eat apricot or berry or strawberry jams also.

Maybe an Orchard Oriole The males have a rusty, chestnut colored breast - the females are more lemony. I get both Baltimore and orchard orioles at my jelly feeders. The orchard orioles are a little smaller. Baltimore Orioles Claire