Apricot Habanero Jelly

1. 1

   Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.

2. 2

   DO NOT stick your nose in the blender and take a whiff after you open it.

3. 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. 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. 5

   Add the certo and bring to a boil again.

6. 6

   Skim , pour into jars and seal.

7. 7

   Let cool upside down, so the seal becomes vacuum packed.

8. 8

   ** 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.

* Per serving · 4 servings · Values may vary.

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