Recipe By: Art Guyer
Amount Measure Ingredient -- Preparation Method
------ ------- --------------------------------
1/2 pound habanero peppers
1/2 medium red onion -- chopped
1 cup cider vinegar
1 can apricots (reserve juice), (15 ounce) chopped
1/8 cup apricot juice
4 drops red food coloring
6 drops yellow food coloring
6 cups sugar
1 pkg. fruit pectin
Cut off stem ends of peppers and blend together with
chopped onions, vinegar, apricots, apricot juice, and
food coloring. Pour the pepper mixture into a large
non-aluminum pan and bring to a simmer. Stir in sugar gradually, bringing mixture to a boil. Boil for
five minutes. Stir frequently through these processes.
Remove from heat and let stand for five minutes; stir
in fruit pectin and let cool slightly.
Pour into plastic containers, seal and let stand at
room temperature for at least 24 hours. You may want
to shake containers occasionally to keep bits of
peppers from settling to the bottom. Freeze and
enjoy all winter long.
Makes about 48 oz of jelly. |
