Habanero Marmalade

Ingredients

• 1 3/4 ounces (4 to 5) fresh habanero chilies
• 1 1/2 pounds red bell peppers
• 1 1/2 cups distilled white vinegar
• 6 1/2 cups sugar
• 2 pouches (3 oz. each) liquid pectin

Preparation

1. 1. Place 7 clean canning jars (1-cup size), rings, and new lids in a 6- to 8-quart pan. Cover with water and bring to a boil over high heat. Remove from heat; leave in water until ready to use.
2. 2. Wearing rubber gloves, remove and discard stems and seeds from chilies.
3. 3. Cut off curved tops and bottoms from bell peppers; discard stems and save pieces. Cut off and discard white membranes; save seeds. Slice straight pepper sides into 1/8- by 2 1/2-inch strips.
4. 4. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2 cup vinegar until a smooth purèe.
5. 5. In an 8- to 10-quart pan over high heat, bring chili purèe, bell pepper seeds and slices, remaining 1 cup vinegar, and sugar to a full, rolling boil, stirring constantly, then boil for exactly 3 minutes.
6. 6. Add pectin to pan. Stirring constantly over high heat, return to a full, rolling boil, then boil for exactly 1 minute.
7. 7. Drain jars, rings, and lids. Ladle chili mixture into hot jars to within 1/8 inch of top. (Let any extra marmalade cool, then serve or chill airtight up to 2 weeks.) Wipe jar rims clean. Cover with hot rings and lids.
8. 8. Protecting hands with pot holders, invert filled jars on a towel for 5 minutes. Turn right side up. Every 5 minutes, turn jars over until marmalade has set and seeds are evenly distributed, 45 to 60 minutes.
9. 9. Let marmalade cool at least 2 more hours. Serve, or store up to 2 years.
10. Nutritional analysis per tablespoon.