Raspberry Habanero Pepper Jelly

I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.

• Ready In: 1 hr
• Yields: 10-12 4 oz. jars

Ingredients

• 3 -5  habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
• 2  sweet red peppers
• 1  sweet green pepper
• 12  ounces frozen raspberries, defrosted and put through a food mill with fine disc
• 2 1⁄4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
• 1  cup vinegar
• 1 3⁄4 ounces  sure-jel  dry pectin (powder, not liquid)
• 4  cups sugar

Directions

1. Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
2. Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
3. Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
4. Ladle into hot ½ pint jars leaving 1/8” headspace.
5. Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
6. Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
7. I usually get anywhere from 10-12 of the 4 oz. jars.