Makes about 8 half-pints1/4 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.