Red Wine Hot Pepper Jelly

• 1 1/2 cups sweet peppers, finely diced
• 1/4 cup hot pepper, finely diced
• 3/4 cup red wine vinegar
• 3 cups granulated sugar
• 1 (3 ounce) envelope liquid pectin

1. Prepare canning equipment.
2. Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
3. Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
4. Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
5. Remove from heat.
6. Ladle hot into hot sterilized jars.
7. Wipe rims, add lids and rings; tighten until resistance is met.
8. Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
9. Remove without tilting to heatproof surface.
10. Cover loosely with a towel.
11. Allow to cool completely without disturbing.
12. Check seals, label and store in cool place away from light.

sweet peppers, hot pepper, red wine vinegar, granulated sugar, liquid pectin

Taken from www.food.com/recipe/red-wine-hot-pepper-jelly-482438 (may not work)