Hot Pepper Jelly

Makes about 8 half-pints

1/4 c minced red chili peppers
minus seeds and membranes
3/4 c minced jalapeno peppers
minus seeds and membranes
6 1/2 c sugar
1 1/2 c white vinegar
6 ounces liquid pectin
 
1. In large pot, combine minced
peppers, sugar and vinegar. Bring
to a boil. Remove from heat; let
stand 5 minutes. Skim off any
foam.
2. Return pot to heat and bring to a
full, rolling boil. Stir in pectin and
boil 1 minute, stirring constantly.
3. Ladle into hot, sterilized half-pint
jars, leaving 1/8 inch headspace.
Wipe jar rims and seal with hot lids
and screw bands. Process 5
minutes in boiling water bath.

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