Apricot Habanero Jelly

TJW's Note:

I make this with fresh Habaneros from the garden. A great way to use up extra peppers. Enjoy with cream cheese and crackers, or as a glaze for meats.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Yield: 24 ounces

• 6 whole habanero peppers
• 1 cup cider vinegar
• 1 fresh mango, peeled, and seeded
• 1/2 cup apricot nectar
• 1/2 cup orange juice
• 6 cups sugar
• 1 (1/3 ounce) package Certo

Directions:

1. Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
2. DO NOT stick your nose in the blender and take a whiff after you open it.
3. In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
4. Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
5. Add the certo and bring to a boil again.
6. Skim , pour into jars and seal.
7. Let cool upside down, so the seal becomes vacuum packed.
8. Makes about 24 oz of jelly.
9. ** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.