Last night I made the small batch recipe and have a few questions. Since I have seen on other post not to double jam recipes I did two seperate batches to process at once. Chopped apricots soaked in vinegar overnight(Fri), next morning I had to leave so I put the apricots into 2 seperate plastic containers(Sat) Arrived home too late to do , so Sunday afternoon I continued, chopped and measured peppers and onions and cooked into 2 seperate bathces. I measured very carefully. The first 3 jars (1/2 pints) there was about 1 tbs. left, the second 3 jars, there was about 1/3 pints left. Why? All set up quiclky as I wasn't even able to move around to mix in the peppers and onions. Is the jam still okay considering the fact that the apricots were soaking for two days? Cuppboard or fridge? Next time I will try the big batch. Any difference in taste as I really liked the flavor of this one?

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.

Congrats on your HG success Alexa! Sorry to hear about the finger though. Here are a couple of my favorite recipes from Annie that I use the HG with. Mind you I love it on a bagel or wheat thins with cream cheese...straight from the jar with a spoon..LOL! JALAPENO CHEESECAKE (MY FAVORITE)- Annie 8 ounces cream cheese 5 ounces sharp cheddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 35 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because itÂs covered with jelly!! Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers - Annie Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. David

Lots of ways to up the heat in things. As I noted I'm particular the Red Savina cultivar which is about twice as hot as regular habeneras (world's hottest 94 - 06). The thought of tabasco sauce in my jelly makes me cringe... a flavor I really don't like. If a person really has a death wish there is a new "world's hottest" in the Bhut Joloki or Ghost Pepper. Measured at over a million scoville heat units it should be hot enough. Purified capsicum is available over the Internet if you want to hit 15-16 million scoville units. The "Dave's" brand of hot sauce has a new one hitting 13 million out of the bottle. People have reported hallucinations after eating lesser Dave's products... not impossible. I've eaten the regular Dave's Insanity Sauce more then once... the first drop you eat is never ever fogotten... sort of burnt into your mind. Dave's is dangerous at a party as the first person to try it will not taste any heat for a few seconds... long enough for the second lemming to leap... when the heat kicks in people can't talk. Without the ability to warn other guests pretty soon everyone is standing around looking at each other being speechless. All sort of makes a regular habenera at 100,000 - 350,000 scoville heat units seem like a mild animal. A regular jalpeno is 5,000 - 15,000 SHU for reference. Police pepper spray is about 5,000,000 SHU. Hottest thing I ever ate was a raw cayenne! IMHO scoville heat units don't fully capture what make a pepper hot. One cayenne pepper fresh from the garden made my mouth foam for 10 minutes... it was gross. No harm done... I was half drunk and went on to finish getting intoxicated. Another thing to consider is that pepper heat changes as you cook it. At first it has an instant brilliant zingy bite-you kind of heat which after cooking for some hours (next day) will cook down to an after burn warm heat that comes on a few seconds after it is eaten. Lots for a cook to play with getting the right combination of raw heat and cooked down heat flavors. Years ago when I was learning to cook curry I was introduced to the concept of adding fresh pepper before serving to reignite the raw flavor. I don't consider myself a "chili head" as the hot pepper crazy people refer to themselves. For the most part I just cook with them. My garden keeps producing new varieties... it was an ex-gf that first gave me Red Savinas to grow. Like other vegtables nothing beats fresh! Lots of Dave's products as well as dried Bhut Joloki ($27/lb + shipping) available on Amazon if you want to get crazy. Purified capsicum and Red Savina peppers/powder/sauce/chocolate bars available from redsavina.com. LOL... I just happened to be window shopping hot pepper products last night. Going to spray my sunflowers with pepper spray this year to see if I can keep the deer from eating them. Yeah... I did say they make chocolate bars with hot pepper! I've found a couple types and LOVE them... who would have thought chocolate and hot pepper would be a good combination... addictive. : ) lyra