1 pound habenero peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cups sugar
1 package certo
6 drops orange food coloring

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 the pepper mixture 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. This recipe yields about 3 half-pints.