Emily'S Hot Pepper Jelly - cooking recipe

Ingredients

2 cups red peppers
2 cups green peppers
10 large jalapeno peppers
1 cup vinegar
1/2 teaspoon butter or 1/2 teaspoon margarine
1 box sure-gel fruit pectin
5 cups sugar

Preparation

Measure sugar into separate bowl and set aside.
Seed and chop peppers.
Place in heavy stainless saucepan.
Add vinegar and pectin, and butter or margarine.
Bring to a full rolling boil.
Add sugar- bring to full boil again, and boil for 1 minute.
Ladle into sterilized pint jars.
Place in hot water bath for 5-10 minutes.