Spicy Habanero Jelly

I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!

• Ready In: 35 mins
• Yields: 7 1/2 pint jars

Ingredients

• 1⁄2 lb  red habanero peppers or 1⁄2 lb  yellow habanero peppers or 1⁄2 lb  orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
• 1⁄4 lb bell pepper, color your choice washed, drained, stems and seeds removed
• 2  cups cider vinegar, divided
• 6  cups sugar
• 6  ounces  liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
•  yellow food coloring (optional) or   orange food coloring (optional) or   red food coloring (optional)

Directions

1. Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
2. Combine puree 1 cup vinegar and sugar in a large saucepan.
3. Bring to a boil and boil for 10 minutes stirring constantly.
4. Stir in pectin stirring while boiling hard for 1 minute.
5. Remove from stove and skim foam.
6. Stir in food coloring till eye appealing.
7. Or skip if you like as is.
8. Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
9. Adjust caps Process 10 minutes in boiling water canner.