Cut the habanero peppers, disposing of the seeds and stems. Dice up half a bell pepper removing the seeds, pulp and stem.

Place the peppers and peaches in a food processor and puree.

In a medium sauce pan add the pureed peppers, sugar and vinegar. Bring to a boil and simmer for 20 minutes.

Add the pectin, bring to a boil and cook for 1 minute.

Remove from the heat and fill the prepared jars making sure to remove bubbles and leave a proper amount of head space.

Place the lids on and tighten the rings. Place into a boiling water bath and process for 10 minutes. Turn off the heat and allow the jars to cool in the bath for 5 minutes before removing.

Remove the jars from the bath and allow them to sit upright on a towel for 24 hours. Once the 24 hours is up check each lid to see if the lids have created a seal. If not the jars should be immediately reprocessed or refrigerated. If the seal is good you can store them in a cool dry place for up to a year. Don't forget to label your jelly to make sure you know what you have on hand.