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Apricot Habanero Jelly

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CATEGORY CUISINE TAG YIELD
Habanero, Jelly 1 Servings

INGREDIENTS

1 lb Habenero peppers
1 c Cider vinegar
1/2 c Apricot nectar
6 c Sugar
1 pk Certo
6 dr Orange food coloring

INSTRUCTIONS

Directions 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.
Posted to CHILE-HEADS DIGEST V3 #011 by shade <liveoak@polaris.net> on Jul
11, 1997

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