Double Hot Pepper Jelly - cooking recipe

Ingredients

1/4 cup finely-minced red chili pepper
3/4 cup finely-minced green jalapeno pepper
6 1/2 cups sugar
1 1/2 cups distilled white vinegar
2 (3 ounce) envelopes liquid pectin

Preparation

Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
Discard seeds and white membrane.
Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
Sterilize 8 half-pint jars; keep hot until needed.
Prepare lids as manufacturer directs.
In a large kettle, combine minced peppers, sugar and vinegar.
Bring to a boil.
Remove from heat; let stand 5 minutes.
Using a metal spoon, skim off any foam.
Increase heat to high.
Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
Stir in pectin and boil exactly 1 minute, stirring constantly.
Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
Wipe jar rims and seal with hot lids and screw bands.
Invert jar 30 seconds, then stand upright to seal.