Habanero apple jelly (or is it jam since I didn't strain out the solids?) Anyway, this is delicious! I had this spread on toast for breakfast the other day. By the second piece I was definitely on fire.

2 cups diced red habaneros

1 medium diced peeled apple

1 cup vinegar (50 grain)

5 cups sugar

1 box Sure Jell pectin

Run habaneros and apple through a food processor until a uniform consistency (looking for minced, not pureed.) Combine habanero and apple mixture and vinegar into a 5 quart saucepan. Stir in the pectin until well mixed. Bring to a full rolling boil. Stir in the 5 cups of sugar and bring back to a full rolling boil. Boil exactly 1 minute. Transfer to jars (within 1/4 inch of rim) and prepare for processing. Process in a boiling water bath canner 10 minutes. (If unsure on how to process using a B.W.B. please google the instructions. I don't want to be responsible for making someone sick) That's it. Easy as pie (ok maybe easier than pie!)