Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros.
Put Peppers and the vinegar in a blender and process until smooth.
Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
Remove from heat and strain through cheesecloth into another pan.
Add pectin and bring to a full rolling boil while stirring.
Boil about one minute.
Remove from heat and ladle into sterile jars...