Hot As Hell Habanero Zucchini Jelly - cooking recipe

Ingredients

10 habaneros, only stems removed
5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
1 1/2 cups distilled vinegar
7 cups sugar
2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell

Preparation

Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
Bring to a boil and simmer for 25 minutes.
Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.