I had Carol's version open (saved it in text file on my computer):
Carol's Hot N' Sweet Confetti Jelly
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
Chop 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 Ball Hab Gold 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, gently twist (don't shake or invert) to distribute solids throughout the
jelly.
Makes 6 half-pints
Variation - dried apples instead of apricots, jalapenos instead of habeneros.
It's been reported you can make this jelly w/o added pectin, as the apricots (and probably apples) have enough pectin to make a soft set OK for use on cream cheese.
Just use the standard test(s) for gel.
Hab Gold is in Ball Complete book and a search (I think it's on the Greatest Hits thread) should also turn it up here. If you can't find it and really want it instead of Carol's bigger batch version, let me know and I'll find it/type it out for you.
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Carol's Hot N Sweet Confetti Jelly
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