Yield: 1 Servings
|½ pounds||Habenero peppers|
|½ medium||Red onion; chopped|
|1 cup||Cider vinegar|
|1 can||Apricots (reserve juice); (15 ounce) chopped|
|⅛ cup||Apricot juice|
|4 drops||Red food coloring|
|6 drops||Yellow food coloring|
|1 pack||Fruit pectin|
Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring. Pour the pepper mixture into a large non-aluminum pan and bring to a simmer. Stir in sugar gradually, bringing mixture to a boil. Boil for five minutes. Stir frequently through these processes. Remove from heat and let stand for five minutes; stir in fruit pectin and let cool slightly. Skim with slotted spoon if necessary.
Pour into plastic containers, seal and let stand at room temperature for at least 24 hours. You may want to shake containers occassionally to keep bits of peppers from settling to the bottom. Freeze and enjoy all winter long.
Makes about 48 oz of jelly.
Recipe by: Art Guyer
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Art Guyer <Beach_Bum@...> on Nov 24, 1997