1/2 pound habanero peppers
1/2 medium red onion - chopped
1 cup cider vinegar
1 can apricots (reserve juice), (15 ounces) chopped
1/8 cup apricot juice
4 drops red food coloring
6 drops yellow food coloring
6 cups sugar
1 pkg. fruit pectin

Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring. Pour the pepper mixture into a large non-aluminum pan and bring to a simmer.

Stir in sugar gradually, bringing mixture to a boil. Boil for five minutes.

Stir frequently through these processes. Remove from heat and let stand for five minutes; stir in fruit pectin and let cool slightly. Pour into plastic containers, seal and let stand at room temperature for at least 24 hours.

You may want to shake containers occasionally to keep bits of peppers from settling to the bottom. Freeze and enjoy all winter long. Makes about 48 oz of jelly.