Sweet Hot Pepper Jelly - cooking recipe

Ingredients

2 medium green bell peppers
assorted fresh hot chili pepper
1 1/2 cups apple cider vinegar
6 cups sugar
2 ounces liquid pectin or (3 ounce) packets liquid pectin

Preparation

Remove stems and seeds from green bell peppers.
Grind green peppers in a food processor until liquified.
Measure 3/4 cup of green peppers into a large heavy saucepan.
Grind the hot peppers in the same way and add 1/2 cup to the saucepan.
Add the vinegar and sugar.
Bring to a full rolling boil, stirring constantly.
Add pectin and stir until well blended.
Bring back to a full rolling boil for one minute.
Remove from heat and skim foam.
Ladle into hot jars and seal.
Process in a water bath canner for 5 minutes, or invert jars upside down on a protected surface for about 10-15 minutes to give a secure seal.