Crescendo -- Five Pepper Jelly - cooking recipe

Ingredients

1/2 lb maistro sweet bell pepper
1/2 lb crescendo sweet pointed bell pepper
1/4 lb dolce super sweet baby bell pepper
1/4 lb misto sweet red pepper
3 gusto hot peppers, seeded and chopped finely
3 1/2 cups sugar
1 cup cider vinegar
4 tablespoons pectin, liquid

Preparation

Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the GustoTM seeds - they're HOT!).
Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222\u00b0F on a candy thermometer).
Transfer the jelly to sterilized Mason-type jars, filling the jars to within 1/4 inch of the tops.
Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.
Note:Special equipment: instant read or candy thermometer, canning tongs.