Hot Pepper Jelly

Ingredients:
3 to 4 hot peppers, jalapenos or other green ones, seeded
1 medium mild green pepper, seeded ( I am pretty loose about this, if I have a bell pepper that is fine, but another mild chili is ok too)
6 1/2 cups sugar
1 1/2 cups white vinegar
2 (3oz) pouches of liquid Pectin
7 half pint jars


In a food processor combine half the peppers and 1/2 cup of the vinegar, puree.  Add this to the sugar in a large pot and then repeat with the other half the peppers.  Add the last 1/2 cup of vinegar.

Bring to a rolling boil.  I like to do this step slowly, I feel that it helps the jelly be clear (but I might imagine that)

Add pectin, boil for one minute

Remove from heat, skim off foam.

Fill jars, process for 10 minutes.

If you have a lot of jalapenos only do one batch at a time, when we tried to do multiple at once they did not end of very clear.