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| Apricot Habanero Jelly
1 pound of habenero peppers
1 cup of cider vinegar
1/2 cup of apricot nectar
6 cups of sugar
1 package of Certo
6 drops orange food coloring
Cut off stem ends of peppers Blend peppers together with 1/2 of the vinegar and apricot nectar.
Bring the vinegar and sugar to a boil, add the pepper mixture 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.
This recipe yields about 3 half-pints.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
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Dips & Sauces Cookbooks
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