Spicy Pepper Jelly(Makes 3 Pints) - cooking recipe

Ingredients

4 large green or red bell peppers, seeded and cut up
2 1/2 c. vinegar
6 c. sugar
2 (3 oz.) pouches liquid pectin

Preparation

Whirl peppers in blender until finely chopped.
Pour into 5-quart pan and stir in vinegar and sugar until well blended. Boil, stirring constantly.
Pour in pectin at once and return to boil, stirring constantly.
Cook uncovered stirring until thick (3 minutes).
Remove from heat and skim off foam.
Pour into hot sterilized jelly jars.
Fill to 1/8 of rim.
Wipe rim clean.
Top with sterile lids; screw on bands.
Let cool from drafts; test seal.
If unsealed put in refrigerator and use within a month.