Hot Pepper Jelly

Ingredients

• 1/4 cup red chili peppers, minus seeds and membranes, minced
• 3/4 cup jalapeno peppers, minus seeds and membranes, minced
• 6 1/2 cups sugar
• 1 1/2 cups white vinegar
• 6 ounces liquid pectin

Method

• In large pot, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Skim off any foam and stir to make sure sugar is dissolved.
• Return pot to heat and bring to a full, rolling boil. Stir in pectin and boil 1 minute, stirring constantly.
• Ladle into hot, sterilized half-pint jars, leaving 1/8 ince headspace. Wipe jar rims and seal with hot lids and bands. Process 5 minutes in boiling water bath.

Notes

• Yield:
• "1/2 pint"
• SERVINGS: 8
• SOURCE: Janice Thorson