Pepper Peach Jelly

• 6 lbs peaches
• 3 whole habanero peppers
• 1/2 teaspoon butter or 1/2 teaspoon margarine
• 4 1/2 cups sugar
• 1 box Sure-Jell

1. Cut up peaches and discard pits.
2. Place in large sauce pan with whole habenoros.
3. Add 1 1/2 cups water.
4. Bring to a boil.
5. Reduce heat; simmer 10 minutes, stirring constantly.
6. Strain through cheese cloth.
7. This should produce 5 1/2 cups juice.
8. May need to add a little water to accomplish this measurement.
9. Pour exact amount of juice into 6-8 qt. saucepan.
10. Measure exact amount of sugar into bowl and set aside.
11. Stir in Sure Jell and 1/2 teaspoon butter or margarine.
12. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
13. Stir in sugar quickly.
14. Return to a full rolling boil and boil for exactly 1 minute.
15. Remove from heat and skim any foam off of top with a metal spoon.
16. Ladle quickly into jars which have been preheated.
17. Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
18. Invert for 5 minutes, then set upright to cool.

peaches, habanero peppers, butter, sugar

Taken from www.food.com/recipe/pepper-peach-jelly-62194 (may not work)