Double Hot Pepper Jelly

• 1/4 cup finely-minced red chili pepper
• 3/4 cup finely-minced green jalapeno pepper
• 6 1/2 cups sugar
• 1 1/2 cups distilled white vinegar
• 2 (3 ounce) envelopes liquid pectin

1. Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
2. To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
3. Discard seeds and white membrane.
4. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
5. Sterilize 8 half-pint jars; keep hot until needed.
6. Prepare lids as manufacturer directs.
7. In a large kettle, combine minced peppers, sugar and vinegar.
8. Bring to a boil.
9. Remove from heat; let stand 5 minutes.
10. Using a metal spoon, skim off any foam.
11. Increase heat to high.
12. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
13. Stir in pectin and boil exactly 1 minute, stirring constantly.
14. Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
15. Wipe jar rims and seal with hot lids and screw bands.
16. Invert jar 30 seconds, then stand upright to seal.

red chili pepper, pepper, sugar, white vinegar, liquid pectin

Taken from www.food.com/recipe/double-hot-pepper-jelly-38694 (may not work)