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Apricot Habanero Jelly

1 pound habenero peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups sugar
1 package 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.


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