A hot pepper jelly recipe that has received five-star reviews is made by first pureeing 1 1/2 cups of white vinegar, one medium sweet red pepper and 2/3 cup of chopped habanero peppers in a blender. Next, add 2 cups of sugar and blend again.
Pour the mixture into a saucepan, add another 4 cups of sugar, and bring it to a boil. Strain the mixture, removing any seeds or large chunks, and return it to the saucepan. Add two 3-ounce pouches of liquid fruit pectin, and stir. If desired, add 1 teaspoon of red food coloring for appearance. Return the jelly to a high boil, and boil it for two minutes, stirring constantly.
Remove the pan from the heat, and skim the foam from the jelly. Spoon or pour the mixture into sterilized half-pint jars, leaving 1/4-inch of room at the top. Clean the outside and rims of the jars, put lids on and tighten them before processing for five minutes in a boiling-water canner. The recipe makes five half-pint jars.
Wear disposable gloves when chopping peppers, as the pepper oil may burn skin. For altitudes above 1,000 feet, add one minute of processing time for each additional 1,000 feet of altitude.