Habanero Jelly - cooking recipe

Ingredients

10 habanero peppers
1 large red bell pepper
2 cups apple cider vinegar
8 cups sugar
6 ounces certo liquid pectin

Preparation

Remove stems from habaneros and seed and remove membrane on 8 of them.
Remove stem from bell pepper, remove membrane and seed and chop coarsely. I had only small bells in my garden and I used two red and one purple. Together you should have 2 1/2 - 3 cups of peppers when chopped very coarsely.
Place peppers and 1 cup of vinegar in a blender and puree.
Cook peppers, remaining vinegar and sugar in a large pot and bring to a boil. Don't walk away, it can boil over in a moment!
Stir constantly for 5 minutes, controlling the temp to keep it from boiling over I added a tablespoon of butter to help control the foaming, although I'm not sure I needed to.
Remove from heat and strain. Return to a clean pot and allow to cool for an hour.
Prepare jars, lids and water bath canner. You'll need enough water to cover jars by 2 inches.
Add pectin. I don't add food coloring - I think the natural color is beautiful.
Return to boil. When at a full rolling boil (can't be stirred away), cook for 1 more minute then remove from heat.
Immediately fill jars leaving 1/2\" headspace. Wipe rims of jars clean, put on lids and screw bands on tightly.
Using jar lifter, place jars in canner and process for at least 5 minutes. I went a bit longer and all my lids popped down as soon as I removed the jars from the canner.
Remove with jar lifter and place on towel or rack to cool for 24 hours. Check for seals. Unsealed jars should be refrigerated. Sealed jars should be stored in a cool, dark place.