Pepper Peach Jelly - cooking recipe

Ingredients

6 lbs peaches
3 whole habanero peppers
1/2 teaspoon butter or 1/2 teaspoon margarine
4 1/2 cups sugar
1 box Sure-Jell

Preparation

Cut up peaches and discard pits.
Place in large sauce pan with whole habenoros.
Add 1 1/2 cups water.
Bring to a boil.
Reduce heat; simmer 10 minutes, stirring constantly.
Strain through cheese cloth.
This should produce 5 1/2 cups juice.
May need to add a little water to accomplish this measurement.
Pour exact amount of juice into 6-8 qt. saucepan.
Measure exact amount of sugar into bowl and set aside.
Stir in Sure Jell and 1/2 teaspoon butter or margarine.
Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
Stir in sugar quickly.
Return to a full rolling boil and boil for exactly 1 minute.
Remove from heat and skim any foam off of top with a metal spoon.
Ladle quickly into jars which have been preheated.
Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
Invert for 5 minutes, then set upright to cool.