HOT PEPPER JELLY
- 2 med. red peppers (sweet) – seeded
- 6 jalapeno peppers (with seeds)
- 8 cups sugar
- 2 cups cider vinegar
- 1 – 6 oz. box of liquid pectin
Put peppers in food processor until coarsely chopped.
Add to large pot with sugar and vinegar.
Bring to boil over high heat.
Skim off foam.
Add pectin and return to boil.
Boil for one minute.
Skim foam off again, if needed.
Ladle into 9 ½ pint jars.
Process for 5 minutes.