How to cook Hot Pepper Jelly
1 1/4 cups minced green bell pepper
1/2 cup minced hot green chili pepper
7 1/4 cups sugar
1 1/3 cups cider vinegar
2 packages liquid pectin
Combine peppers, sugar, and vinegar in a Dutch oven.
Bring to a boil for 5 minutes.
Add pectin and several drops of food coloring if desired.
Bring mixture to a rolling boil for 1 minutes.
Remove from heat and skim off foam.
Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch headspace and wipe jar rims.
Cover at once with metal lids.
Process in boiling water bath for 5 minutes.