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Place chiles and peppers in blender and puree until finely chopped. Combine the puree and vineagar and bring to a boil. Boil rapidly for 10 minutes stiring occasionally. Remove from heat and stir in sugar and lemon juice. Return to heat, bring to boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute. Skim off foam and bottle in sterilized jars. Makes 6 1/2 pints Excellent on crackers with cream cheese and can be used as a basteing sauce for grilled poultry. For a sweet and hot flavor, add fruits such as apricots or peaches to the jelly.
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