Hot Pepper Jelly

Coraniaid's Note:

Hot & sweet with pretty bits of pepper floating throughout. Sometimes one of the jars ends up a little runnier (but no less tasty) than the others. I'm new to canning so if I figure out how to fix it I'll post a comment here.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 48

Yield: 3.0 pints

• 3 large green bell peppers
• 1 large red bell pepper
• 4 sweet red peppers
• 4 -6 jalapeno peppers
• 3 small habanero peppers
• 1 cup apple cider vinegar
• 3 1/2 tablespoons pectin
• 5 cups white sugar

Directions:

1. Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
2. Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
3. Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
4. Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
5. Remove from heat & skim off foam (if necessary).
6. Ladle into sterilized pint jars leaving 1/4" space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
7. Add jars back to water canner and process in a boiling water bath for 5 minutes.