AllRecipes.com offers a habanero pepper jelly recipe that calls for minced red bell peppers, habanero peppers and cider vinegar. The recipe yields eight 1/2-pint jars of jelly and takes around four hours and 50 minutes to make.
To prepare the recipe, stir 1 1/2 cups cider vinegar and 6 1/2 cups of white sugar over medium-high heat in a saucepan. Heat the mixture until the sugar dissolves, and then stir in 1 cup shredded carrot and 1/2 cup minced red bell pepper. Bring the mixture to a boil, and then reduce the heat to medium. Allow it to simmer for five minutes, and add 15 seeded and minced habanero peppers. Simmer an additional five minutes.
Pour in 2 3-ounce pouches of liquid pectin, and boil for an additional minute while stirring constantly. Skim away any foam, and discard it.
Sterilize eight 1/2-pint canning jars, lids and rings by boiling them in water for five minutes or less. Pour the jelly into the hot jars, filling each jar but leaving 1/4 inch of headspace in each. Use a moist paper towel to remove any residue from the jars, top with the lids, and screw on the rings.
Fill a large stockpot to the halfway point with water, and bring the water to a boil. Lower the jars into the pot carefully, allowing 2 inches space between them. Pour in more water if needed until there is a minimum of 1 inch above the jars. Bring the water back to a full boil, cover the pot, and let the water boil for five minutes.
Remove the jars from the water, cover with a cloth, and allow them to cool.