Hot Pepper Jelly - cooking recipe

Ingredients

12 hot peppers (red or green, depending on what color you want the jelly)
1 Tbsp. salt
3 slices onion
2 c. vinegar
3 c. sugar

Preparation

Remove seeds and membrane from peppers.
Combine peppers and onion in food processor.
Sprinkle with salt (draws out liquid and bitterness).
Let stand 3 hours.
Drain well.
Discard liquid. Add vinegar and sugar to pulp.
Also add a couple drops of food coloring (optional).
Simmer until thick as for jam, 30 to 40 minutes.
Add pectin if needed.
Sterilize jars; fill with warm jelly.
Let cool.
Seal with wax.
Good served on crackers.