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

CREAMY TOMATO SOUP ÂQuick Cooking Magazine  2000 Diabetic Exchanges Serves: 8 (2 qts.) Ready in 30 minutes or less 1 medium onion, chopped 2 T. reduced-fat margarine 2 cans (14-1/2 oz., each) no-salt-added diced tomatoes, undrained 2 cans (10-3/4 oz.) low-fat condensed tomato soup, undiluted 1-1/2 c. skim milk 1 tsp. sugar 1/2 to 1 tsp. dried basil 1/2 to 1 tsp. paprika 1/8 to 1/4 tsp. garlic powder 1 pkg. (8 oz.) light cream cheese, cubed IN a saucepan, saute onion in margarine until tender. Stir in the next 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately! Nutritional Analysis: One 1-cup serving equals: 157 caloriesÂ457 mg sodiumÂ11 mg cholesterolÂ21 gm carbohydrateÂ6 gm proteinÂ5 gm fatÂ2 gm fiber ++++ Exchanges: 1-1/2 starchÂ1 fat

APRICOT SQUASH SOUP Diabetic Exchanges Serves: 4Â Ready in 1 hour or less 1 medium onion, chopped 1 T. olive or vegetable oil 2 c. cubed peeled butternut squash 1 can (15 oz.) apricot halves in extra light syrup, drained 1 can (14-1/2 oz.) low-sodium chicken broth 1/8 tsp. pepper 1 green onion, thinly sliced In a saucepan, saute onion in oil until tender. Add squash; cook and stir for 2 minutes. Add apricots, broth and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Cool slightly. Process in small batches in a blender or food processor until smooth. Return to pan and heat through. Garnish with green onion. Nutritional Analysis: One 1-cup serving equals: 117 caloriesÂ75 mg sodiumÂ2 mg cholesterolÂ19 gm carbohydrateÂ4 gm proteinÂ4 gm fat ++++ Exchanges: 1 fatÂ1/2 fruitÂ1/2 starch

Also you can use COOL WHIP FREE which is very good!