Habanero Jalapeno Pepper Jelly - cooking recipe

Ingredients

5 habanero peppers, stems removed
5 jalapeno peppers, stems removed
5 cups seeded cubed zucchini
1 1/2 cups vinegar
7 cups sugar
6 fluid ounces certo liquid pectin

Preparation

Place habaneros, jalapenos, zucchini and vinegar in food processor and process until smooth.
Combine pepper and zucchini mixture in 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.
Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.