Habanero Jelly

By heatherma26

Ingredients

• 1/2 lb yellow and orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
• 1/4 lb yellow and orange bell pepper, 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)

Preparation

Step 1

Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).

Combine puree 1 cup vinegar and sugar in a large saucepan.

Bring to a boil and boil for 10 minutes stirring constantly.

Stir in pectin stirring while boiling hard for 1 minute.

Remove from stove and skim foam.

Stir in food coloring till eye appealing.

Or skip if you like as is.

Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.

Adjust caps Process 10 minutes in boiling water canner.