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.