Alrighty. I have all the ingredients, including the 1/2 and 1 pint jars. Just need to know how many jars to prepare and I'm ready to go.
I also bought a bunch of blackberries on sale for 99 cents 18 ounce trays. Strawberries 87cents for large trays. Corn 12 for a dollar. Mangos 4 for a dollar. Tomatillos 69cents a pound. I have a feeling I will have a busy week. I started some sourdough because we're also completely out of bread so tomorrow will be bread baking and putting things up.
I'm thinking blackberry jam, jalapeno jelly, habanero gold, some sort of corn relish (love that stuff), strawberry rhubarb jam, something with mangos in it. Wow, I'm going to be one busy girl!
I just love our produce market. Best prices for fresh produce anywhere. I even got some more fava beans while I was at it for dinner. I'm addicted to those now.

Hi Tracy - according to my copy of the recipe it makes approx. 3 8 oz jars - you can use smaller jars if you wish - same processing time.

One tip - anytime you are canning anything it's best to have a couple of extra jars ready to go. Things never work out exactly. ;)

Dave

Thanks Dave. Cooked it up tonight, made it extra hot with some cow horn cayennes added (subbed for part of the sweets). Boy, it already tastes good and it's not even done!
I was so glad that I found liquid pectin and jars in pint and 1/2 pint sizes at our Walmart. Surprised me since canning isn't a big deal in this city so I can't find much around here.
Can hardly wait for tomorrow!
On my list this week-mango apple chutney, corn relish, something with blackberries and salsa verde with the great deal on tomatillos.
I love my new book, The Joy of Pickles!

No, my recipe yields 6 half-pints. That's why I came up with it - to increase the yield and make maximum use of the [expensive] liquid pectin.

Bob Rouleau's original Habanero Gold recipe yields 3 half-pints.

Carol

That explains it then - my copy is the one from the Ball Compete Book.

Dave