Directions
In a blender, combine the Habanero Peppers, bell peppers and vinegar until smooth. In a pot, mix together the pepper mixture and the sugar. Bring the mix to a boil and then simmer for 20 minutes.
Remove from the heat and add the pectin. Return to the heat and boil for 1 minute. Remove from the heat and ladle into sterile jars. Follow standard canning procedures to preserve the jelly.
Recipe Note
If you like it really hot, double the amount of peppers.