Pepper Jelly - cooking recipe

Ingredients

1 large red pepper, cut up
1 large green pepper, cut up
6 1/2 c. sugar
1 1/2 c. white vinegar
1/4 c. fresh hot jalapeno peppers or 1 to 2 canned peppers, rinsed, seeded and chopped (optional)
2 (3 oz.) pouches fruit pectin

Preparation

Put red and green peppers through a food grinder using the medium blade; reserve juice.
In a large saucepan, combine ground peppers and juice, sugar, vinegar and optional jalapeno peppers; bring to a boil and remove from heat.
Add pectin, stirring until mixture thickens.
Fill hot sterilized jars, leaving 1/8-inch headspace.
Wipe rims with a damp cloth.
Seal with lids according to manufacturer's directions.
Process in a boiling water for 5 minutes.
Makes 3 pints.