Ingredients

• 2 ounces habanero peppers, orange (about 6 peppers)
• 2 ounces orange bell peppers
• 2 ounces carrots
• 1/2 cup apple cider vinegar, divided
• 1 cup sugar
• 1 1/2 ounces liquid pectin, 1/2 packet

Instructions

1. Remove stems and seeds from habanero peppers. Make sure to wear eye protection and clean your hands thoroughly afterward. Don't wipe your eyes or touch anything else with your hands. You may also want to wear gloves if you have sensitive skin.

2. Chop peppers and carrots and add to food processor with 1/4 cup of vinegar. Continue to wear eye protection! Puree thoroughly, placing a towel over the top to avoid any splashing.

3. Add puree with sugar and remaining vinegar to a small pan., stir until integrated, and then bring to a boil. Boil for 10 minutes while constantly stirring. Don't lean over the top of the pan will it's cooking as the fumes can be painful to smell.

4. Stir pectin into the mixture and boil for another minute while stirring. Remove from heat and allow to cool slightly.

5. Fill a jar with hot water, then empty the water. so adding the hot mixture doesn't crack the jar. Very carefully pour mixture into the jar, then seal. Allow to reach room temperature before refrigerating.

6. Cool mixture completely before serving. Try a small amount at a time, since it's very spicy (but, what did you expect: they're habanero peppers!). Jelly takes 24-48 hours to set, but it can be enjoyed (carefully!) before that if you like.