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Add a photoServings: 1
Ingredients
- 1 lb habenero peppers
- 1 c. cider vinegar
- 1/2 c. apricot nectar
- 6 c. sugar
- 1 pkt certo
- 6 dsh orange food coloring
Directions
- Cut off stem ends of peppers Blend peppers together with 1/2 of the vinegar and apricot nectar.
- Bring the vinegar and sugar to a boil, add in the pepper mix and coloring and bring to a boil for two min. Add in the certo and bring to a boil again. Skim, pour into jars and seal.
- This recipe yields about 3 half-pints.
- Yield: 3 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1564g | |
| Calories 4764 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 342mg | 10% |
| Total Carbs 1220.04g | 325% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1217.18g | 811% |
| Protein 0.46g | 1% |
