Hot Pepper Jelly

• 3 large green bell peppers
• 1 large red bell pepper
• 4 sweet red peppers
• 4 -6 jalapeno peppers
• 3 small habanero peppers
• 1 cup apple cider vinegar
• 3 12 tablespoons pectin
• 5 cups white sugar

1. Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
2. Finely chop all peppers until you have 5 cups worth.
3. (Use gloves while chopping Habaneros).
4. Place peppers into a saucepan over high heat & add apple cider vinegar and pectin.
5. Stir constantly & bring to a full boil.
6. Add sugar & continue stirring.
7. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
8. Remove from heat & skim off foam (if necessary).
9. Ladle into sterilized pint jars leaving 1/4" space at the top.
10. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
11. Add jars back to water canner and process in a boiling water bath for 5 minutes.

green bell peppers, red bell pepper, sweet red peppers, jalapeno peppers, peppers, apple cider vinegar, pectin, white sugar

Taken from www.food.com/recipe/hot-pepper-jelly-464007 (may not work)