MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Walt’s Habanero Jelly
  Categories: Jelly, Chiles
       Yield: 6 Half pints
  
       2    Orange bell peppers
       5 ea Habanero Chiles
            To
      15 ea Habanero Chiles
       5 c  Sugar
   1 1/2 c  Cider vinegar
       1    Dry Pectin (Sure Jell etc.)
       1 ts Butter-to prevent foaming
       6    1/2 pt canning jars
            Sterilized
       6    Canning lids - sterilized
  
   	Seed and stem bell peppers, cut into pieces and process in a food
   processor. Do not puree. Seed and stem habaneros leaving as many
   seeds as you want heat.  Process in a food processor as with the bell
   peppers. Removing the seeds will remove part of the vein, therefore
   the heat. Use only the small amount if you want a milder jelly.
   	Place sugar in a separate bowl.  Place the chiles, bell peppers,
   vinegar, dry pectin and butter in a large stainless steel pot. Bring
   this to a rolling boil (one that does not stop when stirred).
   Stirring constantly. 	Add sugar immediatly to chile mixture. Return
   to a rolling boil and boil exactly one minute.  Stirring constantly.
   Remove from heat and skim off any foam. 	Immediatly fill jars to 1/8
   inch from the top. Cover with flat lids and screw bands tightly.
   Invert jars for 5 minutes to distribute the chiles. After jars are
   cool check seal by pressing middle of top with your finger. If the
   bubble springs up jars are not sealed. Walt MM
  
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