Thanks Dave. I went ahead and added the FF since the recipe called for "the lightest, mildest honey you can find" and mine was a bit on the dark side. It turned out great. Here's the recipe for future reference... Peach Preserves for Cold Mornings (Doris, Ruddmd) 3 pounds ripe peaches, peeled and quartered l/2 medium-size orange, quartered and seeded 2 Red Savina habaneros, (seeds and all) 4 cups sugar 1/4 teaspoon almond extract 3/4 Cup honey (the lightest, mildest you can find) Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Place knife blade attachment in food processor bowl; add orange quarters and habanero chiles. Process until finely chopped, stopping once to scrape down sides. Place orange, habanero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender. Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon. Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints. _____________________________ Here's an older thread with some good tips on making it (scroll down that page a bit for the recipe and the tips that follow)... Here is a link that might be useful: Peach Preserves for a Cold Morning

Noodling around on the internet I happened upon a peppers download from the Univ of Calif. It had an apricot pepper jelly recipe that is very similar to the big batch but using powdered pectin. It has more apricots, more vinegar and less sugar. No onions but I could sub some for some of the bell peppers. I would finely dice the veggies rather than put them in the blender. APRICOT PEPPER JELLY Makes 6 half-pint (250-ml) jars. 1 1âÂÂ4 cups dried apricot halves, finely slivered 300 ml 1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper) 1âÂÂ3 cup chopped jalapeno or other hot 75 ml pepper, stems and seeds removed 2 cups cider vinegar (5%) 500 ml 4 cups sugar 1 L 1 package powdered fruit pectin 1 package 1âÂÂ2 tsp butter or margarine 2 ml 5 drops red or green food coloring 5 drops (depending on the type of pepper used) 1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain. 2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1âÂÂ2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan. 3. Mix 1âÂÂ4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring. 4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar. 5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat. 6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1âÂÂ4 inch (0.5 cm) of headspace. 7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8. Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner Processing Time at Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft Jar Size half-pint or pint 15 min 20 min 25 min

Cream of tartar is just tartaric acid and since Habanero Gold already contains acid with the vinegar, I doubt adding cream of tartar would make much difference. You can certainly try it, though. I'm guessing the problem is inadequately dissolved sugar prior to the addition of the liquid pectin. Since the cooking of this jelly is relatively speedy, it would be easy for undissolved sugar crystals to remain. You can warm your sugar in the oven to speed up the dissolving once it's put into the pot, but basically I'd recommend not heating the mixture to boiling until you're sure the sugar is fully dissolved. Cook it first at a lower temp until you can't feel any crystals if you rub a dab of the syrup between your fingers then turn up the heat. Carol

I'm with Edymnion (I'm pretty sure he means proper scientific testing as well). I stumbled across a blog posting earlier this year where the writer cited comments from Jim Duffy of Refining Fire Chiles and the grower of the HP22B, Ed. Link below. Personally, agree with a lot of Jim Duffy's comments. I became very leery of this "new" hottest mystery pepper when the hype machine kicked in. It's interesting that the promoter of this new wonder pepper does not want to put out the coin to have Guinness officially certify the claims. Heck if it was me I'd want to get the certification so I could hype the crap out of it and easily double my investment. Here is a link that might be useful: The Pepper Seed blog