Sure. The recipe has also been posted on Harvest by weight rather than volume at the link I posted below. Big-Batch Habanero Gold ======================= 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

It's interesting for sure. Being absent minded and and clumsy don't mix well with cooking, but I like food too much to stop! I've never tried cooking mise in place (or cleaning as I go... I usually clean the next day after I've recovered from the disaster). I'm just not that kind of person! Glad it works from some though!

Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of...

I found this recipe which seems to be pretty much like yours. http://agoodappetite.blogspot.com/2008/12/8-weeks-of-cookies-chocolate-truffle.html There are some differences, but it also calls for only 1/2 c. of flour and states the dough will seem very runny. You are supposed to cover the mixing bowl and chill the dough for at least 3 hours then working with a small amount of dough at a time, roll it into 1 inch balls. I think your recipe with only 1/2 c. of flour is right, you just need to chill it.