Yield: 1 Servings
|1 pounds||Habenero peppers|
|1 cup||Cider vinegar|
|½ cup||Apricot nectar|
|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