Habanero Jelly
Yields: 7 half-pint jars


3 large fleshy orange bell peppers
5 to 10 ripe habanero peppers
1 1/2 cups distilled white vinegar
7 cups sugar
9 fl oz liquid fruit pectin (Certo or equivalent)

Remove stems, seeds and membranes from all peppers (use gloves when handling
the habaneros...yes... seriously... USE GLOVES!). Put peppers and the
vinegar in a blender and process until smooth. Combine pepper-vinegar puree
and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a
simmer, and cook for twenty (20) minutes. Remove from heat and strain
through cheesecloth into another pan. Add pectin and bring to a full rolling
boil while stirring. Boil about one minute, remove from heat and ladle into
sterile jars.