Apricot Habanero Jelly

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 24 ounces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
  • DO NOT stick your nose in the blender and take a whiff after you open it.
  • 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.
  • 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.
  • Add the certo and bring to a boil again.
  • Skim , pour into jars and seal.
  • Let cool upside down, so the seal becomes vacuum packed.
  • Makes about 24 oz of jelly.
  • ** 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.
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