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Apricot Habanero Jelly Recipe

Ingredients

Directions

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 in the pepper mix and coloring and bring to a boil for two min.
Add in the certo and bring to a boil again.
Skim, pour into jars and seal.
This recipe yields about 3 half-pints.
Yield: 3 half-pints