1 3/4 oz fresh habanero chilies, (4 to 5)
1 1/2 lb red bell peppers
1 1/2 c distilled white vinegar
6 1/2 c sugar
2 liquid pectin, (3 oz. each)
Place 7 clean canning jars (1-cup size), rings, and new lids in a 6- to 8-quart pan. Cover with water and bring to a boil over high heat. Remove from heat; leave in water until ready to use.
2. Wearing rubber gloves, remove and discard stems and seeds from chilies.
3. Cut off curved tops and bottoms from bell peppers; discard stems and save pieces. Cut off and discard white membranes; save seeds. Slice straight pepper sides into 1/8- by 2 1/2-inch strips.
4. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2 cup vinegar until a smooth puree.
5. In an 8- to 10-quart pan over high heat, bring chili puree, bell pepper seeds and slices, remaining 1 cup vinegar, and sugar to a full, rolling boil, stirring constantly, then boil for exactly 3 minutes.
Add pectin to pan.
Stir ring constantly over high heat, return to a full, rolling boil, then boil for exactly 1 minute.
7. Drain jars, rings, and lids. Ladle chili mixture into hot jars to within 1/4 inch of top. (Let any extra marmalade cool, then serve or chill airtight up to 2 weeks.) Wipe jar rims clean. Apply lids that have been treated according to manufacturer's directions.
8.Process in a simmering hot water bath at 190 degrees F. for 10 minutes (1/2 pints). Let marmalade cool at least 12 hours in a cool draft free place.
9. Serve, or store up to 2 years.