Directions. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly.
I made a batch of both Jalapeno and Habanero jellies. The jalapeno has a fairly mild great flavor and the habanero is also great flavor and hotter than heck. The fumes while blending and cooking the habaneros is no joke.
I used 4 oz of habaneros (1 small bag), 2 1/4 c sugar, 1 c vinegar (white, cider, and white balsamic), a handful of (frozen) raspberries, and 1/2 sachet of extra strong pectin (Gelfix 3:1 from Germany). Made three 12-oz jars. Nice consistency. First comes the raspberry flavor, then a mild burning sensation.
While the jalapeños are simmering, combine 1 tablespoon water and the gelatin in a small cup. Let bloom for 5 minutes. Remove the cooked jalapeños from the heat. Add the gelatin and stir until well dissolved. Pureé the jelly with an immersion blender until smooth.