Habanero Jelly Recipe

I have been making this recipe for the past 2 years and love it! It results in a mildly hot jelly. I put it over cream cheese and serve as a dip with crackers, or just spread it over toast. I get rave reviews. The only change I make is to strain the micture when putting in the jars. It strains out the sweet peppers, which give a uniform golden color to the final jelly.