BERRY SEASON IS HERE SO LET'S MAKE SOME JAM ENJOY DAN:

JELLY WITH HABANEROS AND BLACKBERRY JUICE by CHEF DAN:
8 pints

INGREDIENTS:
15 habaneros, minced
1 cup Malbec red wine
1/2-cup blackberry juice
10 jalapenos, minced
1 tablespoons lemon juice
1/2-teaspoon cayenne pepper
2 (3 Oz) pouch liquid pectin
6 cups white sugar
1 teaspoon butter

DIRECTIONS:
1. Place jalapeno peppers and Melbec wine in a blender and blend until smooth, transfer to a stock pot.
2. Blend habaneros, blackberry juice, and cayenne pepper, and lemon juice, blend until smooth, transfer to stock pot.
3. Stir in liquid pectin, and butter into pepper mixture.
4. Bring to boil, stir in sugar, and stir until sugar has dissolved, about 2 minutes.
5. Remove from heat, stir for 5 minutes.
6. Skim foam off the top.
7. Sterilize jars and lids.
8. Pack jam into the hot jars; fill within 1/4-inch from the top.
9. Whip the rims of the jars to remove food residue.
10. Top with lids and screw on rings.
11. Place rack in bottom of stock pot, fill halfway with water and bring to a boil.
12. Lower jars into the boiling water using a holder.
13. Leave space between the jars and fill with water 1-inch above jars.
14. Cover pot and boil for 15 minutes.
15. Remove to a towel and place jars several inches apart.
16. Let cool and store in cool dark area.
ENJOY DAN: BON-APPETITE!!