HABANERO PEPPER JELLY

Steps:

• Process bell pepper, hot pepper, and vinegar in a food processor and blend well.
• Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil.
• Remove from heat, strain through sieve and return liquid back to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Add pectin and food coloring.
• Pour into sterilized jars and seal*.
• Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude*. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. *Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures. * Sterilizing Jars Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.