Red Pepper Jelly

Ingredients:

6-7 red bell peppers

2 habanero peppers (optional)

10 cups sugar

4 cups white vinegar

1 package pectin

Directions:

1. Remove stems and seeds from peppers, rough chop and add to a blender.

2. Blend well and add the peppers to a large stock pot with the sugar and vinegar. Bring to rolling boil.

3. Add pectin and boil 1 minute more, stirring continually.

4. Remove from heat, skim any foam off the top. Ladle into hot jars with 1/4 inch headspace. Wipe clean the rim. Lid and ring, and place in a water bath for 10 minutes. Turn off heat, let sit 5 minutes. Remove from bath and let sit 12 hours. Store.