Apricot habanero jelly

Yield: 1 Servings

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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