Apricot Pepper Jelly

Yield: about 24 ounces

Ingredients

• 1 pound habanero or jalapeno peppers
• 1 cup cider vinegar
• 1/2 cup apricot nectar
• 6 cups granulated sugar
• 1 package Certo
• 6 drops orange food coloring

Instructions

1. Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
2. Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes.
3. Add the Certo and bring to a boil again. Strain through a dampened cheesecloth, pour into jars and seal.