HOT Pepper Jelly- habañero and basil

Haven't made this in awhile, but I've run out and we've been getting a huge supply (ok, maybe just a pint) of habañero and Thai chiles in the CSA.  This pepper jelly has lots of uses: you can put it over cream or goat cheese and spread it on crackers, use it as a condiment with meats such as lamb or pork.  Put it on a sandwich, lick it off a spoon, it's pretty damn good. Search the internet - get creative!

The recipe is adapted from various spots on the internet that aren't around anymore, along with adaptations from the Sure Jell insert.

Thai Basil Pepper Jelly
1 cup packed fresh basil (Thai is best, Italian will do), chopped
2 cups chopped red and yellow bell pepper
1.5 cups vinegar (3/4 cup apple cider, 3/4 cup rice wine)
5 cups granulated white sugar
1 tbs lemon or lime juice
5 habeñero chiles (yellow or red) finely chopped (this is plenty hot...you can always add more, but be careful!)
1 tsp butter (optional).
1 package Sure-Jell powdered pectin.

Prepare jelly jars according to directions (wash with hot soapy water, sterilize lids by pouring boiling water over).  I use the 1/2 cup (4 oz) jelly jars.

Chop the bell peppers.  Chop the basil.

CAREFULLY seed and stem the habañero peppers (I recommend wearing gloves and possibly a mask).  Chop finely.

Measure sugar into a bowl. Place the chiles, chopped peppers, lime juice, chopped basil, dry pectin, vinegar and butter in a large non-reactive (stainless steel or teflon lined) pot.  Bring to a rolling boil, stirring constantly and add sugar all at once.  Return to a rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat and fill prepared jelly jars to 1/4" of the rim.  Wipe rims with damp cloth or paper towel, cover w/ sterilized lid and screw on band tightly.

Invert jars for 5 minutes, the turn over and allow to cool slowly.  After jars are cool, check seals by pressing top of jars.  If lid springs up, jar is not sealed, but it can be kept in the fridge.

As they are cooling, you can shake them occasionally to distribute the peppers so it looks nice.  If you forget you can stir before serving and it tastes just as good.

You can substitute 1/4-1/3 cup chopped fresh rosemary for the basil.  That's what I'll make with this week's batch of peppers!

Some pics!  The habañeros:

.  Chopping them...carefully:

All the peppers:

All the ingredients in the pot:

Heating to a boil:

Packed in jars: