Jalapeno Pepper Jelly

6 large jalapenos, seeded

½ red bell pepper, seeded

½ yellow bell pepper, seeded

4 habanera peppers, seeded

1 cup cider vinegar

6 cups sugar

¼ cup fresh lemon juice

4 ½ oz. (1 ½ – 3oz. pkg.) liquid pectin

Chop peppers by hand or in a blender or food processor.  Use ¼ cup of the vinegar if using a blender.  Pour the vinegar into a “dutch oven”, add the peppers, and cook on medium heat for a few minutes. (This will keep the peppers from floating to the top.)  Add the sugar and bring to a rolling boil or boil for 3-5 minutes.

Add the lemon juice and stir.  Add 6 oz. of pectin and boil for 1 minute.  Skim off the foam.  (There will be some peppers in the foam.)  Pour into sterilized jars filling to ¼ inch from the top.  Wipe the edges of the jars with a clean cloth.  Top with flat lids and then bands.  Process for 10 minutes in a water bath.