Hot Pepper Jelly

Ingredients

5 medium sized jalapeno peppers
2 small green bell peppers
1 small red bell pepper
6 cups sugar
2 cups cider vinegar
6 ounces bottle or 2 3 ounce pouches liquid pectin
several drops of red or green food coloring (optional)
6 half pint canning jars or jelly jars

Instructions

Wear rubber gloves ans split open the hot peppers; remove and discard seeds and coarsley chop peppers. Repeat with bell peppers. Place all the peppers in a blender or food processor and puree until liquified. In a large pot combine the pureed pepper with the sugar and vinegar over high heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and return to a rolling boil. Boil for exactly one minute. Remove from heat, add coloring if desired, skim and immediately pour into half-pint jars; complete the seals by boiling water bath processing for 10 minutes or sealing with paraffin wax.