Habanero Jelly - cooking recipe

Ingredients

3 orange bell peppers
5 -10 habanero peppers, orange
1 1/2 cups white vinegar
7 cups sugar
1 (3 ounce) package liquid fruit pectin

Preparation

Remove stems, seeds and membranes from bell peppers.
Remove stems only from habaneros.
Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
Combine pepper mixture and sugar in a non-corrosive pot.
Bring to a boil, reduce heat and simmer for 20 minutes.
Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
Ladle into jars and follow proper canning procedures.