Habanero Gold is a jelly recipe. Kris, since you don't have a pressure canner, you would need to pickle your peppers to can them in a BWB. Or you could freeze the puree. Try pressing it flat in zip-top bags so you can break off a piece when you need it. Stores easily too. RE: when you double a jelly recipe.... * Posted by Readinglady z8 OR (My Page) on Wed, Nov 9, 05 at 16:47 Traditional (no commercial pectin) jelly recipes aren't usually doubled because it increases the evaporation time and the risk of overcooking. Recipes with added pectin are less risky, but it's always a gamble as to whether the jelly will set or not. Annie's right. I did a major revision of the Habanero Gold Jelly. I reduced the Habs (too hot for our tastes), reduced the pectin, increased the apricots and doubled the yield. I'm not a big fan of liquid pectin; to me it has a chemical taste, and I just decided there was no reason one pouch couldn't be used for a larger batch. I also changed the method to improve the odds the bits and pieces would distribute. The jelly turned out great. You could use these proportions if you wanted to but still use the original directions. Hot 'N Sweet Confetti Jelly Recipe By : Carol Categories : Canning & Preserving Jams & Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup minced dried apricots -- (1/8" dice) 1 1/4 cups minced red bell pepper & red onion, about 1/2 & 1/2 -- (1/8" dice) 1/4 scant cup minced habanero peppers -- (1/8" dice) 1 1/2 cups distilled white vinegar 6 cups sugar 1 3-oz. pouch liquid pectin Prepare apricots, peppers and onion. Prep the habaneros last and be sure to wear gloves. Use stainless or glass implements and containers. Do not use plastic measuring cups for the habaneros. Combine above ingredients with the vinegar and sugar in a large pan. Bring to a boil and cook 5 minutes, stirring to dissolve sugar and prevent sticking. Leave mixture to cool and let sit overnight. Stir occasionally to distribute solids. The next day return mixture to the boil. Let cool 2 minutes, stirring again to distribute solids. Stir in pectin. Skim foam if necessary. Pour jelly into clean, hot jars. Stir to eliminate air bubbles and redistribute solids again. Wipe rims and seal with two-piece lids. BWB 10 minutes. When jars are sealed, if solids are not consistently distributed through jelly, twist and/or invert briefly while jelly is still hot. (Agitate like washing machine.) Yield: "6 half-pints" P.S. Proportions of peppers are still within the safe range as per the original recipe and increased amounts of dried apricots also raise the acidity. Carol 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 Bernardin 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 are nicely suspended. * Posted by readinglady z8 OR (My Page) on Wed, Sep 19, 07 at 17:23 It might mellow a bit, but I don't think you'll see a significant difference. Use whenever. What I've had the best luck with is bringing an 8-oz. block of cream cheese to near room-temp and whipping with about 1/4 cup of thick commercial sour cream. That adds just a bit of tang and lightens the cheese. I spread it in a glass pie pan, raising the edge for a bit of a rim. Then spread the jelly over. It looks like jewels sitting on the white. Then provide a selection of crackers and it makes a very quick and convenient appetizer. There's also a recipe I posted quite a while back for a savory (savoury to you, LOL) cheddar cheese thumbprint. The jelly is piped in the center and they're baked. It's nice to have the 125 ml size for gifting. I don't think people realize how much work this recipe is, especially all the fine chopping. Carol

Hello Helen, I live in Coquitlam and I would not start any own root cuttings until it cools down. 70 to 74 F. (about 20 to 23 max C. ) is the BEST temperature. You could try of course, but you have to expect to loose some cuttings or all. Check out my "Own Root Cuttings Setup Gallery" on my web-site. Link below. Here is a link that might be useful: Own Root Cuttings Setup Gallery

G'day..I'm a yank who will be spending a fortnight (whatever that is) in Tropical North Queensland beginning 5 July. This will be my 7th visit to your Fair Land..am interested in seeing Botanic Gardens/Collections while there. Been to Flecker in Cairns each time...it's great!...would like to hear about other places within the area roughly from Cape Trib to Tully to Mt Garnet to Mt Carbine. I'll have a hire car so can go at will. Might try driving on the left this trip although when I drive on the right, everyone scoots right out of my way. OldNed-Florida, USA

Ruby Slippers at Integraton near Joshua Tree National Park. We visited the Integraton for a sound bath using crystal and brass bowls, and then Kevin bought a full set of crystal bowls. At the time, I was suffering from arthritis, but after the sound bath, all pain from the arthritis was gone, and the healing effects lasted for a week or ten days.