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Chili Pepper Jelly
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Yield: 48 ounces. Combine the chiles and pepper with the vinegar in a food processor.Process until pureed (about 3 minutes).Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top and discard, and add the pectin. Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes.As it cools, the jelly will begin to thicken. Pour it into clean, sterilized 8-ounce jars, leaving a 1/4" space at the top. Seal as desired.
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