1. Remove stems, seeds and membranes from bell peppers.
2. Remove stems only from habaneros.
3. Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
4. Combine pepper mixture and sugar in a non-corrosive pot.
5. Bring to a boil, reduce heat and simmer for 20 minutes.
6. Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
7. Ladle into jars and follow proper canning procedures.