Ingredients:

• 2/3 c. hot peppers ( I used jalapenos and serranos)

[We like spicy, so I chop these, seeds, veins and all. You can remove the veins and seeds for milder spice. Please, wash hands thoroughly and use special care when handling hot peppers.]

• 1 bell pepper (red or green depending on the color of jelly you want)
• 1 ½ c. white vinegar
• 6 c. sugar
• 1 (8 oz) bottle of liquid pectin or 2 (3 oz) packets (Can be any brand . Just needs to be at least 6 oz. of liquid pectin.)
• 1 t. red or green food coloring

Directions:
Chop peppers and put in blender with vinegar. Blend well and pour into large boiler. Add sugar and mix well. Bring mixture to a rolling boil and boil for 1 minute.

Remove from heat and strain through sieve or cheesecloth. Return liquid to pan and bring to a boil.

Boil for 5 minutes. Remove from heat.

Add pectin and food coloring, stirring quickly. When pectin is thoroughly mixed in ladle the jelly into sterilized jars.

Fill 6 (½ pint) jars 1/4 inch from rim. Wipe edges of rims clean and hand tighten lids on the jars.

Process in water bath for five minutes.  (Be sure to check a reliable canning resource, like the Ball Blue Book Guide to Preserving, for the correct timing of the canning process at your location’s elevation.)