apricot habanero jelly
| Measure | Ingredient |
|---|---|
| 1 pounds | Habenero peppers |
| 1 cup | Cider vinegar |
| ½ cup | Apricot nectar |
| 6 cups | Sugar |
| 1 pack | Certo |
| 6 drops | Orange food coloring |
Directions cut off stem ends of peppers blend together with ½ 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@...> on Jul 11, 1997
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