Pepper Jelly

• 4 or 5 hot peppers, cored and cut in pieces
• 4 sweet green peppers, cored and cut in pieces
• 1 c. white vinegar
• 5 c. sugar
• 1 pouch liquid pectin
• green food coloring

1. Sterilize canning jars.
2. Put half the peppers and half the vinegar into blender container.
3. Cover and process at the liquify setting until peppers are liquified.
4. Repeat with remaining peppers and vinegar.
5. Combine liquified peppers-vinegar and sugar in a large saucepan and boil slowly for 10 minutes.
6. Remove from heat.
7. Add liquid pectin; boil hard for 1 minute.
8. Skim.
9. Add a few drops of green food coloring.
10. Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace.
11. Wipe jar rims and adjust lids.
12. Process 5 minutes in a boiling water bath.
13. Makes 5 half-pint jars.

hot peppers, sweet green peppers, white vinegar, sugar, green food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944866 (may not work)