Habanero Pepper Jelly

Seed and chop peppers. Be sure to use gloves! I use several layers of the cheap ones you get at the dollar store. I use about 1 cup of the habaneros and 1 cup of any red peppers. This will make the color of the jelly very pretty. Chop peppers very fine using a food processor. Add chopped onion to food processor and liquefy. Slowly pour in vinegar and process until smooth. Pour in a large pot on stove and add sugar. Heat to boiling. Boil for 3 minutes, skimming the top. Take off heat and let sit for 5 minutes. Add both pouches of Certo and pour into jelly jars. Makes 12 jelly jars. Very good spooned over cream cheese and spread on crackers.