Ingredients:

1/2 cup finely chopped seeded red bell pepper

2 tbs. finely chopped jalapeño pepper

1 tbs. finely chopped habanero pepper

2 dried hot chili peppers

1.5 cups sweet white wine

3 tbs. bottled lemon juice

3.5 cups sugar

1 pouch liquid pectin

Directions:

1. Prepare water bath and jars for canning.

2. In a deep pot (remember when making jams and jellies the bigger the pot the better the jelly will set) combine the peppers, wine, and lemon juice. Feel free to use milder peppers if you don't want an "inferno". You can also decide whether to seed the dried chilies, or omit them all together.

3. Stir in the sugar. Bring to a boil over high heat stirring constantly. If you have a fan have it on. If you have an assistant, have them ready to fan! The inferno begins now.

4. Once at a rolling boil stir in the pectin. Boil hard for another two minutes, then remove from heat.

5. Quickly skim off any foam. Fill hot jars, leaving 1/4" head space. Wipe rims, add warm lids. Place rings finger tight. Process 10 minutes in boiling water bath, jars covered by at least 1" of water. After 10 minutes, remove lid and wait five minutes before removing jars from canner to a clean dry towel

Bon Appetit!