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Apricot Habanero Jelly

spice, jams

1 lb habenero peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cup sugar
1 pkg certo
6 drop orange food coloring

cut off stem ends of peppers blend together with 1/2 of the vinegar and aprocot nector. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly. Recipe By : From: Shade Date: 11 Jul 97 Chile-Heads List Ä

Yield: 1 servings

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