Spicy Habanero Jelly - cooking recipe

Ingredients
    1/2 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)
    orange food coloring (optional) or red food coloring (optional)
Preparation
    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.

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