Raspberry Habanera Pepper Jelly

3  orange Habanera peppers
3  sweet red peppers
6  oz  fresh red raspberries
2-1/4  cups  water
1  cup  white vinegar
1  pkg  Sure Jel pectin
4  cups  sugar
Paraffin for sealing jars

Chop peppers in food processor, using the seeds from the Habaneras, but not the sweet peppers. Reserve ¼ cup peppers (seeds removed from these).

Put remaining peppers, raspberries, and water in a tall sided saucepan. Bring to boil; cover and reduce heat. Cook 15 min. Press through a sieve. Return 2 cups of this prepared juice to a clean pot, discarding remaining juice. Add vinegar and reserved peppers. Let cool 15 min.

Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat. Skin foam off top. Ladle into sterilized pint or half pint containers. Leave ¼” to ½” of head room. Cool. After several hours, warm up enough paraffin to cover the tops of the jelly, at
least ¼” to seal it.