Habanero Jelly

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).

• Ready In: 2 hrs
• Yields: 6-7 half-pint jars

Ingredients

• 3  orange bell peppers
• 5 -10  habanero peppers, orange
• 1 1⁄2 cups white vinegar
• 7  cups sugar
• 1 (3 ounce) package  liquid fruit pectin

Directions

1. Remove stems, seeds and membranes from bell peppers.
2. Remove stems only from habaneros.
3. Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
4. Combine pepper mixture and sugar in a non-corrosive pot.
5. Bring to a boil, reduce heat and simmer for 20 minutes.
6. Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
7. Ladle into jars and follow proper canning procedures.