Habanero Pepper Jelly

    Hubb's friend sent me these beautiful habanero peppers from his garden, but I was a little afraid to eat them straight up. I was thinking hot sauce but finally decided on a pepper jelly. I turned out way better than I expected and not blow you away hot at all to my surprise. I think this is such a versatile condiment, any where from over cream cheese or brie, on corn bread, even chicken, chicken wings, pork, fish, the possibilities are endless. This is the recipe I came up with, it is very easy to put together.

8 orange habanero peppers seeded 
1 yellow bell pepper seeded 
1 small poblano pepper seeded
4 cups of sugar
1 1/2 cups of cider vinegar
4.7 oz can of powdered pectin
a pinch of salt and pepper
orange food color (optional)
I pulsed the peppers in a food processor to a fine dice, and just added them to the pot with all the rest of the ingredients, brought it to  a boil and cooked it until thickened, about 10-15 minutes stirring occasionally. I let it cool a bit and put it in a large mason jar. I covered it and kept inverting it upside down and up right so that all the pepper would be evenly dispersed as it cooled. Simple as that!!
*I didn't care for the the color it was turning so I added the orange food coloring because you eat with your eyes first, but you can leave it out if you wish