Raspberry Habanero Pepper Jelly

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   ["Chop up peppers in a processor until they are chopped fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).", "Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.", "Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.", "Ladle into hot 1/2 pint jars leaving 1/8"" headspace.", "Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).", "Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.", "I usually get anywhere from 10-12 of the 4 oz. jars."]

* Per serving · 4 servings · Values may vary.

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