Ghost Pepper Jelly! - cooking recipe

Ingredients

3 red chili peppers (Naga jolokia ghost chili`s, washed, drained, stems and seeds removed)
3 red bell peppers, washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
3 ounces liquid pectin

Preparation

Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
Combine puree 1 cup vinegar and sugar in a large saucepan.
Bring to a rolling boil and boil for 10 minutes stirring constantly.
Stir in pectin and return to a rolling boil for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps process 10 minutes in boiling water canner.
Let set at room temperature for 24 hours out of drafts.
Store for up to 1 year.