HOT PEPPER JELLY

1 cup evenly diced sweet pepper any color

1/2 cup small diced jalapeno pepper

( or 1 and 1/2 cup of sweet pepper and one very finely diced habanero or other killer hot pepper of your choice)

3/4 cups white wine vinegar

3 cups granulated sugar

1 pouch liquid fruit pectin

Combine peppers, vinegar and sugar in a stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly.

Add pectin; return to a boil and boil rapidly for 1 minute. Remove from heat.

Ladle into sterilized jars and process in a boiling water bath for 5 minutes timing once the water is at full boil.

Remove jars and cool on a layer of newspapers or a soft towel until cooled 24 hours. Tops will cave in when sealed properly.

Makes 3 1/2 cups