Recipe - Apricot Habanero Jelly

1 pound Habenero peppers
1 cup Cider vinegar
One half cup Apricot nectar
6 cup Sugar
1 pack Certo
6 dr Orange food coloring

Directions cut off stem ends of peppers blend together with One half 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 ounce of
jelly.

Posted to CHILEHEADS DIGEST V3 #011 by shade liveoak@polaris.net on Jul
11, 1997