Hot Pepper Jelly

• 4 large green peppers (about 1 to 1 1/2 lb.), seeded and finely chopped
• 12 dried hot red peppers, sliced thin
• 7 c. sugar
• 1 1/2 c. distilled white vinegar
• green or red food coloring
• 2 (12 oz.) bottles liquid pectin

1. In a large pan, put peppers, sugar and vinegar and bring to a full rolling boil over high heat.
2. Reduce heat and let mixture simmer 10 minutes.
3. Line colander or strainer with 4 thickness of cheesecloth.
4. Place over bowl and strain mixture through it. Discard chopped peppers; return pepper liquid to pot and add about 9 drops of food coloring or enough to give a bright color; add pectin to colored liquid.
5. Stir well.
6. Bring mixture to a boil. Reduce heat and boil 11 minutes.
7. Immediately pour into hot, dry and sterilized half pint or pint jars.
8. Seal while hot.
9. Makes 8 pints.

green peppers, red peppers, sugar, white vinegar, green, bottles liquid

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824112 (may not work)