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Submitted by: Lisanne Miller from Canton, MS
Originally shared on the web 02/23/2011

1 red pepper, cut into wedges
2/3 c. habanero peppers, chopped
1-1/2 c. white vinegar
6 c. sugar, divided
2 3-oz. pkgs. liquid pectin
6 to 8 1/2-pint canning jars and lids, sterilized

Place peppers and vinegar in a blender; cover and purée. Add 2 cups sugar; blend well. Pour into a large saucepan. Stir in remaining sugar; bring to a boil. Lightly strain mixture, discarding liquid, and return to pan. Stir in pectin. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly with a wooden spoon. Remove from heat; skim off foam. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 5 minutes in a boiling water bath. Set jars on a towel to cool; check for seals. Makes 6 to 8 jars.