No, you didn't copy it wrong. A couple of years ago Annie and I were talking about the original recipe and the expense of such a small batch calling for the liquid pectin. That's also a labor-intensive jelly.

Since I'm cheap, LOL, I said I was going to try to come up with a way to double the yield with the same amount of pectin. That recipe is the result.

I also increased the dried apricots, because I like them, but it does mean more particles are held in suspension so the finished product is ever-so-slightly less "clear" than the original recipe.

The recipe still falls within the original guidelines for safety as far as the onions and peppers are concerned.

Have fun making the jelly. It's far too early for habaneros here, not to mention the thunderstorms and the drenching rain!

Carol

Got it! Thanks Carol! Should be ready to can right about dinner time which means a good excuse for ordering in! LOL

Hi Carol I already dried them I was wondering what to do with them next. Just put in fridge or do they need to go in little jars Thanks Peggy

Hi Peggy. I'm not sure what you're asking. Did you dry habanero peppers and need to know how to store them? Apricots?

Carol

Carol, could you please post your recipe for the double batch? Thanks!

Sure. The recipe has also been posted on Harvest by weight rather than volume at the link I posted below.

Big-Batch Habanero Gold

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1 cup minced dried apricots (1/8" dice)
Note: Could use dried peaches or pears instead.
1-1/4 total cup 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-ounce pouch liquid pectin

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. You will find that stirring in the jars reduces the need to "agitate" the jars so much to distribute the solids. If a lid pops while twisting and turning the jar, don't worry. It will re-seal once it gets a chance to rest.

Here is a link that might be useful: Big Batch Habanero Gold

Thanks, the batch I made last year was given away and I didn't even save one jar for myself..:-(
This will be great, I'll make some and still have jars to give away. LOL

Thanks,

Linda P