Wash lemons, habanero and Thai peppers, pat dry

Juice lemons and strain through a fine sieve to remove pips

Refrigerate peels in a large plastic zip bag to make Meyer Lemon Marmalade and reserve any extra lemon juice for later use. (http://wp.me/p2MUuI-1FS)

In a large heavy bottom stock pot heat 2 cups fresh lemon juice, water, and sugar over medium high heat until sugar is dissolved.

Cut habanero peppers in half and add to hot liquid

Bring liquid to a boil, reduce heat to medium and cook for 30 minutes

Remove habanero peppers and discard

Add 1 cup bottled lemon juice and stir, bring to a boil, add 4 packages liquid pectin, stir and bring back to a boil

Boil for 2 minutes, take a gel test by placing a small amount of jelly into a iced tablespoon

If jelly does not set boil for additional 2 minutes and test again

Pour hot jelly into sterilized jars leaving ¼ inch headspace

add 1-2 whole Thai chilies in each jar. Wipe rims with clean towel and cover with lids and rims

Process in a hot water bath for 15 minutes

Remove jars from water bath and rest on clean towels until cool enough to handle, store in a cool dry place