Emily's Hot Pepper Jelly

Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.

• Ready In: 30 mins
• Yields: 6-7 pints

Ingredients

• 2  cups  red peppers
• 2  cups green peppers
• 10  large  jalapeno peppers
• 1  cup vinegar
• 1⁄2 teaspoon butter or 1⁄2 teaspoon margarine
• 1  box  sure-gel  fruit pectin
• 5  cups sugar

Directions

1. Measure sugar into separate bowl and set aside.
2. Seed and chop peppers.
3. Place in heavy stainless saucepan.
4. Add vinegar and pectin, and butter or margarine.
5. Bring to a full rolling boil.
6. Add sugar- bring to full boil again, and boil for 1 minute.
7. Ladle into sterilized pint jars.
8. Place in hot water bath for 5-10 minutes.