Print Recipe

Apricot Pepper Jelly



  • 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


  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.

Yield: about 24 ounces

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