6-7 red bell peppers
2 habanero peppers (optional)
10 cups sugar
4 cups white vinegar
1 package pectin
Remove stems and seeds from peppers, rough chop and add to a blender.
Blend well and add the peppers to a large stock pot with the sugar and vinegar. Bring to rolling boil.
Add pectin and boil 1 minute more, stirring continually.
Remove from heat, skim any foam off the top. Ladle into hot jars with 1/4 inch headspace. Wipe clean the rim. Lid and ring, and place in a water bath for 10 minutes. Turn off heat, let sit 5 minutes. Remove from bath and let sit 12 hours. Store.