Recipe(tried): Pepper Jelly

Best Pepper Jelly

3 medium red bell peppers
2 hot peppers of your choosing - I use 2 cayenne and one habanero
1 1/2 cups distilled white vinegar
7 cups sugar
dab of butter
1 box fruit pectin or 6 oz. liquid pectin

Coarsely chop peppers by hand or in processor. Add 1C vinegar and process a few pulses more. In a lg non reactive pot, stir the pepper mixture w/the remaining vinegar, sugar and butter. Bring to a full rolling boil, stirring frequently. Stir in pectin and boil one minute. Remove from heat and skim off any foam, the butter keeps it to a minimum. Stir occassionally for 5 minutes to distribute peppers. Ladle into sterilized jars and seal with hot lids. Process 5 minutes in boiling water bath. Makes 5-6 cups.

Great poured over cream cheese and served with crackers, or as a brush for grilling chicken, pork or fish.