Red Pepper Jelly

• 6 large red bell peppers, halved and seeded
• 12 red chilies, halved
• 2 13 cups red wine vinegar
• 2 34 lbs granulated sugar
• 9 ounces liquid pectin

1. Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
2. Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan.
3. Add the vinegar and bring to a boil.
4. Boil for 5 minutes, then let drip through a cheesecloth overnight.
5. Pour the resulting liquid into the cleaned saucepan and add the sugar.
6. Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.
7. Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
8. When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
9. Label carefully to avoid the shock of chiles on your morning toast!

red bell peppers, red chilies, red wine vinegar, sugar, liquid pectin

Taken from www.food.com/recipe/red-pepper-jelly-362671 (may not work)