Habanero Jelly

12 Habanero's

2 medium Yellow Bell Peppers

1 1/2 cup distilled vinegar

6 cups sugar

1/3 cup lemon juice

4 oz. Liquid pectin

10 drops of food coloring to make orange (4 red, 6 yellow)

Place Habanero's and yellow peppers in food processor and puree until finely chopped (pulp). Combine the pulp and vinegar, bring to a boil over high heat and boil rapidly for 10 minutes, stirring occasionally. Strain pulp with cheese cloth or strainer. Return strained liquid to pan. Bring to boil again. Remove the pan from heat and stir in the sugar and lemon juice. Return to heart, bring to a boil, and stir the pectin and food coloring stirring constantly for one minute. Skim off the foam and bottle in sterilized (instructions for sterilization are included with ball jars at purchase) ball jelly jars.