Title: Art's habenero jelly
 Categories: Hot and spi, Jams and je
      Yield: 1 Servings
 
    1/2 lb Habenero peppers
    1/2 md Red onion; chopped
      1 c  Cider vinegar
      1 cn Apricots (reserve juice);
           -(15 ounce) chopped
    1/8 c  Apricot juice
      4 dr Red food coloring
      6 dr Yellow food coloring
      6 c  Sugar
      1 pk 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.
  Skim with slotted spoon if necessary.
  
  Pour into plastic containers, seal and let stand at room temperature
  for at least 24 hours. You may want to shake containers occassionally
  to keep bits of peppers from settling to the bottom. Freeze and enjoy
  all winter long.
  
  Makes about 48 oz of jelly.
  
  Recipe