Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         habenero peppers
   1      cup           cider vinegar
     1/2  cup           apricot nectar
   6      cups          sugar
   1      package       certo
   6      drops         orange food coloring

Preparation:

Directions cut off stem ends of peppers blend together with 1/2 of the vinegar and aprocot nector. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly.