Habanero Apricot Pepper Jelly Recipe

How to make it

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• Wearing gloves, carefully cut stemmed and seeded Habaneros into pieces and put into blender.
• Wash hands thoroughly!
• Add other peppers and apricots to blender.
• Add enough vinegar to the juice from the apricots to make about 1-1/2 cups of liquid
• Add to blender and puree
• Once liquefied pour into heavy pan along with the sugar
• Heat on med-high stirring to dissolve the sugar
• Once dissolved, move to a large microwavable bowl and bring to boil for 3 mins. stirring when necessary to keep from boiling over (you may have to lower the power to medium)
• Quickly stir in the liquid Certa (pectin) and boil again for 2 mins.
• Skim the foam off the top with a metal spoon and discard
• Quickly pour into clean and scalding hot glass jars and apply tops
• Wipe jars clean and then screw on the caps
• Set aside to cool.. tops will pop when jars are sealed
• This recipe made 36 oz (I used three 12 oz jars)
• The color was perfect so I didn't add any food coloring
• If you don't want to microwave, just keep it on the stove and stir while boiling 3 mins., then add the pectin and stir while boiling another 2 mins.