Raspberry Habanero Pepper Jelly - cooking recipe

Ingredients

3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
2 sweet red peppers
1 sweet green pepper
12 ounces frozen raspberries, defrosted and put through a food mill with fine disc
2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
1 cup vinegar
1 3/4 ounces sure-jel dry pectin (powder, not liquid)
4 cups sugar

Preparation

Chop up peppers in a processor until they are chopped fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
Ladle into hot 1/2 pint jars leaving 1/8\" headspace.
Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
I usually get anywhere from 10-12 of the 4 oz. jars.