Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 4 or 5 hot peppers, seeded and chopped
• 4 green bell peppers, seeded and chopped
• 1 cup white vinegar
• 5 cups sugar
• 1 pouch liquid pectin
• Green food coloring

Directions

1. Sterilize 5 half-pint canning jars.
2. Put half the peppers and half the vinegar into blender container, cover and process until peppers are liquefied. Repeat with remaining peppers and vinegar.
3. Combine pepper/vinegar mixture and sugar in a large saucepan and boil slowly for 10 minutes.
4. Remove from heat. Add liquid pectin; return to heat and boil hard for 1 minute. Skim off foam and add a few drops of green food coloring.
5. Pour jelly immediately into hot sterilized jars leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.

6. makes 5 half-pint jars

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