Cousin Alba Fernandes' Red Pepper Spicy Jelly

1 1/2 lbs red bell peppers (or combo of colors) approx. 3 cut into 1 in pieces.

2 scotch bonnet peppers seeded & cut into pieces (use gloves to handle them).

3 tbsps of sure-jell pectin ( one 3/4 oz box)

3 1/4 cups of sugar ( use less if you wish).

1 cup white wine vinegar.

1 tbsp unsalted butter.

3/4 tsp salt.

Pulse the bell & scotch bonnet peppers in a food processor until the peppers are finely chopped.

Stir together in a pot the pepper mixture, vinegar, butter, salt and the balance of the sugar ( 3 cups).

Place on the stove and bring to a vigorous boil over high heat.

Continue to boil stirring occasionally for at least 5 mins. Reduce the heat.

Whisk together in a bowl the pectin and 1/4 cup of sugar. Let sit for a while.

Gradually add the pectin/sugar mix stirring constantly.

Return jelly to a vigorous boil stirring constantly until mixture thickens slightly ( between 1-2 minutes or more depending on how firm you want your jelly to be).

Remove from heat and let it cool before bottling the jelly.

FYI I boil the bottles in water and wipe them thoroughly before adding the jelly.

Refrigerate after bottling.