Hot Pepper Jelly

Janet Shmidt, Illinois

• 1 1/2 c. white vinegar
• 1 medium sweet red pepper, cut into large pieces
• 2/3 c. chopped habanero peppers
• 6 c. sugar, divided
• 2 pkg. (3 oz each) liquid fruit pectin - 1 teaspoon red food coloring (food coloring is optional, but does make it look much prettier)

(Variation: use a green bell pepper in place of the red, jalapeno peppers instead of the habaneros and green food coloring for the red)

Place vinegar and peppers in blender, cover and puree. Add 2 cups of the sugar, blend well. Pour in a saucepan. Add the remaining sugar, stirring well. Bring to a boil. Strain mixture and return to pan. Stir in pectin and the food coloring. Return to a rolling boil over high heat, boil for 2 minutes stirring constantly.

Remove from heat, skim off foam. Pour hot liquid into hot 1/2 pint jars, leaving 1/2 inch space at top. Adjust caps. Process for five minutes in a boiling water bath.

Good with cream cheese on crackers.

It is a good idea to wear plastic disposable gloves when cutting and seeding hot peppers. Don't touch your face. If you don't use gloves, scrub really well!

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