Hot & delicious. This is hotter than the usual pepper jelly, so if you're not into really hot stuff, decrease the amount of habaneros to 3 (sometimes I've even used 7 habaneros for my husband who likes extra-hot, but I would not recommend this on your first batch). Serve over cream cheese and spread on crackers, use in a brie en croute, or serve with roasted meats. I like it on turkey sandwiches :) A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half a 3 ounce packet of Certo. Wear gloves when working w/ hot peppers. Make sure you use a very large pot when making this - the mixture will expand to more than twice its original volume when it gets boiling. "Cooking time" includes processing time.