Raspberry Habanero Pepper Jelly

I make large batches of this (by popular demand!) for christmas baskets! . You can make it as hot or mild as you like but i use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.

Steps

Chop up peppers in a processor until they are chopped fine.

Put all but 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.

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 pint jars leaving 1 / 8 headspace.

Seal.

Process in a boiling water bath for 5 minutes.

I usually get anywhere from 10-12 of the 4 oz.

Jars.

Ingredients

habanero peppers, sweet red peppers, sweet green pepper, frozen raspberries, water, vinegar, dry pectin, sugar