Recipe - Double Hot Pepper Jelly

One fourth cup Finely minced red chili
peppers
Three fourths cup Finely minced green jalapeno
peppers
6 One half cup Sugar
1 One half cup Distilled white vinegar
2 Pouches (3 oz. each) liquid
pectin

This recipe is adapted from "Blue Ribbon Winners America's Best State
Fair Recipes" compiled by Catherine Hanley (published by Smithmark
Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue
ribbon at the North Carolina State Fair.

Sterilize 8 half pint jars; keep hot until needed. Prepare lids as
manufacturer directs. In a large kettle, combine minced peppers, sugar and
vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a
metal spoon, skim off any foam. Increase heat to high. Return kettle to
heat and bring back to a full rolling boil that cannot be stirred down.
Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from
heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and
seal with hot lids and screw bands. Invert jar 30 seconds, then stand
upright to seal. Makes about 8 half pint jars.

VARIATION: For a less assertive flavor, substitute sweet bell peppers for
part of hot peppers.

TIP: Wear rubber or plastic gloves while cutting hot peppers and do not
touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and
slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8
inch strips, then cut very fine crosswise strips. Posted to CHILEHEADS
DIGEST V3 #342 by Judy Howle howle@ebicom.net on Jun 01, 1997