Habanero Marmalade

Ingredients

• 1.8 ounces habanero chilies fresh (4 to 5)
• 6 oz liquid pectin 
• 1.5 pounds bell peppers red
• 6.5 cups sugar 
• 1.5 cups distilled vinegar white

Equipment

• frying pan
• ladle
• blender
• canning jar
• pot holder

Directions

1. Place 7 clean canning jars (1-cup size), rings, and new lids in a 6- to 8-quart pan. Cover with water and bring to a boil over high heat.
2. Remove from heat; leave in water until ready to use.
3. Wearing rubber gloves, remove and discard stems and seeds from chilies.
4. Cut off curved tops and bottoms from bell peppers; discard stems and save pieces.
5. Cut off and discard white membranes; save seeds. Slice straight pepper sides into 1/8- by 2 1/2-inch strips.
6. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2 cup vinegar until a smooth pure.
7. In an 8- to 10-quart pan over high heat, bring chili pure, bell pepper seeds and slices, remaining 1 cup vinegar, and sugar to a full, rolling boil, stirring constantly, then boil for exactly 3 minutes.
8. Add pectin to pan. Stirring constantly over high heat, return to a full, rolling boil, then boil for exactly 1 minute.
9. Drain jars, rings, and lids. Ladle chili mixture into hot jars to within 1/8 inch of top. (
10. Let any extra marmalade cool, then serve or chill airtight up to 2 weeks.) Wipe jar rims clean. Cover with hot rings and lids.
11. Protecting hands with pot holders, invert filled jars on a towel for 5 minutes. Turn right side up. Every 5 minutes, turn jars over until marmalade has set and seeds are evenly distributed, 45 to 60 minutes.
12. Let marmalade cool at least 2 more hours.
13. Serve, or store up to 2 years.