Apricot Habanero Jelly Recipe



  1. 1 lb habenero peppers
  2. 1 c. cider vinegar
  3. 1/2 c. apricot nectar
  4. 6 c. sugar
  5. 1 pkt certo
  6. 6 dsh orange food coloring


  1. Cut off stem ends of peppers Blend peppers together with 1/2 of the vinegar and apricot nectar.
  2. Bring the vinegar and sugar to a boil, add in the pepper mix and coloring and bring to a boil for two min.
  3. Add in the certo and bring to a boil again.
  4. Skim, pour into jars and seal.
  5. This recipe yields about 3 half-pints.
  6. Yield: 3 half-pints