Hot Pepper Jelly 8 red chile peppers -- (habaneros or jalapeņos can be used instead of chiles)
3 red bell peppers
6 cups sugar
1 1/2 cups vinegar
6 ounces liquid pectin
In food processor combine peppers. Process until pureed. Transfer to large saucepan along with sugar and vinegar. Bring to a boil and cook 3 to 5 minutes. Longer cooking seems to give a better color. Remove from heat and let stand 5 minutes.
Stir in pectin. Mix well. Pour into hot sterilized jars and process in hot water bath 5 to 7 minutes. Hot Pepper Jelly printer friendly version located here.
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