Here are the recipes I have under Habanero Gold:

Hot 'N Sweet Confetti Jelly
Double recipe of Annies Habanero Gold
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.
If you read the recipe, there's also an option to add more habaneros and less sweet peppers or onions, if you want more heat than then seeds and membranes give you.

Habanero Gold Jelly from Annie Moore

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup 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 Bernardin liquid pectin or Certo

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.

Cranberry Jalapeno Jelly

Serve this jelly with cream cheese on crackers or use as a condiment with meat or poultry.

3 cups cranberry juice -- (or cran-raspberry juice)
1 cup jalapeno peppers -- chopped and seeded
7 cups sugar
1 cup vinegar
2 pouches liquid fruit pectin (Certo) -- 3 ounces each
10 drops red food coloring -- optional

Prepare your jars and get all canning supplies ready (you'll need 8 half pint jars).

Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle; add sugar. Bring to a full rolling boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim foam. Add food coloring, if desired.

Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Here you go...

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
Posted by Annie

Linda

Thank You sooooooo much. They are exactly what I needed. I really appreciate the quick response. The people on this forum are the BEST!
Sally

Sally, it must be in the air, I just made the double batch recipe, which was kindly developed by Carol (Readinglady) as I was bemoaning the fact that the original recipe only made THREE HALF PINTS.

I just love the stuff, and I'm a heat wuss, I don't usually like foods that are very spicy.

Annie

Annie, is there a difference in the double batch recipe other than...well...just doubling the recipe?

That's what I did last fall when I made it. Hardly seemed worth it to make a recipe that only resulted in three half pints.

Linda

Linda, the end result is exactly the same, but it makes twice as much and still only uses one package of the liquid pectin. I still thank Carol (Readinglady) every single time I make the stuff!

I've made the big batch several times successfully and suddenly, this last time, it didn't set quite as thickly as I wanted it to. Maybe it was the frozen habaneros...

Annie

I made this for Christmas gifts, and skipped the pectin. It set up just fine. True, I'm keeping it in the fridge, rather than actually "canning" it, but we eat it so fast anyway.

I've also had luck with using dried cherries and cranberries, which makes a redder jam.

I just bit the bullet. Went to Wally World on a Saturday to pick up a Tramontina stock pot (induction compatible) so I can continue canning Hab. Gold. Well, they had 8 qt (I already have one that size) and 22 qt. (both $40), but no 12 qt. that is shown on their website. I picked up the 22 qt. so that canning larger containers will be possible. What have I gotten myself into????? Ah, a lifetime supply of Habanero Gold, I guess.

beachlily, if you can much "Gold", pretty soon you'll be hooked and then you'll decide you need to try salsa, or roasted red pepper spread or chase's pickles, SOMETHING.

You'll be able to use that pot for a long time.

Annie

Hope so, Annie! I've got your salsa recipe, the double for Hab. Gold .... love red peppers! I think I'm sticking to the water bath processing. Much easier. Hate pressure cookers--had one explode when I was a kid.