Apricot Pepper Jelly

1 pound habañero or jalapeño peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups granulated sugar
1 package Certo®
6 drops orange food coloring

Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.

Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes. Add the Certo® and bring to a boil again. Strain through a dampened cheesecloth, pour into jars and seal.

Makes about 24 ounces.

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