HABANERO PEPPER JELLY
      Yield: 6 or 7 half pints

      We eat this on bagels with cream cheese. Also good as a glaze on chicken, or stirred into green beans.

      1 to 3 Habanero peppers, seeded
      3 med. Hungarian Wax peppers, seeded and quartered
      2 med. yellow or red Bell peppers, seeded and quartered
      1 1/2 C. distilled white vinegar
      6 1/2 C. sugar
      1 6-ounce pkg. liquid pectin
      yellow or red food coloring (optional)

      ¨ Place Habanero, wax and bell peppers in a blender with the vinegar. Blend until peppers are very finely ground (about
      45-60 seconds).
      ¨ Scrape pepper mixture into a heavy non aluminum saucepan. Stir in sugar.
      ¨ Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil (can't be stirred down).
      ¨ Lower heat to medium high and boil 10 minutes.
      ¨ Remove from heat. Stir in liquid pectin and food coloring if desired.
      ¨ Immediately pour into hot sterilized jars, leaving 1/4-inch headspace, and seal.


      JUNE