SPICY HOT PEPPER JELLY

Directions

1. STEP 1: Wearing gloves, wash jalapeños and trim stems off. Remove seeds if you want it milder. Give them a rough chop. Then, pulse in food processor until finely minced. Be careful: fumes will be strong. Wash your hands.

2. STEP 2: Put peppers in a heavy-bottom pot. Do the same thing with the colorful peppers. Add them to the jalapeño peppers. Add vinegar and sugar to the pot. Stir to combine. Bring pot up to a good boil. Then, add pectin. Boil, stirring for 1 minute.

3. STEP 3: Ladle hot liquid into jars. Set aside to cool before capping and refrigerating. When jelly is cool, cap and refrigerate. It will thicken as it cools.

4. STEP 4: I put mine in the canner for 15 minutes. That way it will last longer. I also doubled this recipe as the whole family goes crazy for it when I make it, and I can’t keep enough of it.