Apricot Habanero Jelly

1 lb Habenero peppers
1 c Cider vinegar
1/2 c Apricot nectar
6 c Sugar
1 pk Certo
6 dr Orange food coloring

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.

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