Red Wine Hot Pepper Jelly - cooking recipe

Ingredients

1 1/2 cups sweet peppers, finely diced
1/4 cup hot pepper, finely diced
3/4 cup red wine vinegar
3 cups granulated sugar
1 (3 ounce) envelope liquid pectin

Preparation

Prepare canning equipment.
Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
Remove from heat.
Ladle hot into hot sterilized jars.
Wipe rims, add lids and rings; tighten until resistance is met.
Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
Remove without tilting to heatproof surface.
Cover loosely with a towel.
Allow to cool completely without disturbing.
Check seals, label and store in cool place away from light.