Pepper Peach Jelly

Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together.

• Ready In: 45 mins
• Yields: 5-6 half pints

Ingredients

• 6  lbs  peaches
• 3  whole habanero peppers
• 1⁄2 teaspoon butter or 1⁄2 teaspoon margarine
• 4 1⁄2 cups sugar
• 1  box  Sure-Jell

Directions

1. Cut up peaches and discard pits.
2. Place in large sauce pan with whole habenoros.
3. Add 1 1/2 cups water.
4. Bring to a boil.
5. Reduce heat; simmer 10 minutes, stirring constantly.
6. Strain through cheese cloth.
7. This should produce 5 1/2 cups juice.
8. May need to add a little water to accomplish this measurement.
9. Pour exact amount of juice into 6-8 qt. saucepan.
10. Measure exact amount of sugar into bowl and set aside.
11. Stir in Sure Jell and 1/2 teaspoon butter or margarine.
12. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
13. Stir in sugar quickly.
14. Return to a full rolling boil and boil for exactly 1 minute.
15. Remove from heat and skim any foam off of top with a metal spoon.
16. Ladle quickly into jars which have been preheated.
17. Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
18. Invert for 5 minutes, then set upright to cool.