Double Hot Pepper Jelly

• Ready In: 30 mins
• Yields: 8 half pint jars

Ingredients

• 1⁄4 cup  finely-minced red chili pepper
• 3⁄4 cup  finely-minced green  jalapeno pepper
• 6 1⁄2 cups sugar
• 1 1⁄2 cups distilled white vinegar
• 2 (3 ounce) envelopes  liquid pectin

Directions

1. Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
2. To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
3. Discard seeds and white membrane.
4. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
5. Sterilize 8 half-pint jars; keep hot until needed.
6. Prepare lids as manufacturer directs.
7. In a large kettle, combine minced peppers, sugar and vinegar.
8. Bring to a boil.
9. Remove from heat; let stand 5 minutes.
10. Using a metal spoon, skim off any foam.
11. Increase heat to high.
12. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
13. Stir in pectin and boil exactly 1 minute, stirring constantly.
14. Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
15. Wipe jar rims and seal with hot lids and screw bands.
16. Invert jar 30 seconds, then stand upright to seal.