I got to playing with pepper jelly.
Ingredients: gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml. Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours. Amazing how they do that! Bring to a light boil until passing the gel test on a cold plate. (about 10-15 minutes) Pour into hot sterilized jar and cap, let cool.
The color of the jelly is not as dark as this picture, it barely has color at all, a light clear hint of orange with red, green, yellow and orange squiggles.