Pepper Jelly

Submitted by Robyn Austin

PEPPER JELLY

1 lb. red bell pepper
½ lb. green bell pepper
3 jalapeno peppers without seeds (can also use anaheim peppers if desired)
1 c. cider vinegar
½ c. white vinegar
2 t. hot pepper flakes
red or green food coloring for desired color
6 to 9 oz. liquid pectin

Blend peppers in food processor. Add sugar and vinegars to pepper mixture. Bring to a boil until sugar is dissolved. Stir in pectin and food coloring. Cook to 222 degrees on a candy thermometer. Strain through cheese cloth if clear jelly is desired. Pour into jars and process. Makes 8 to 10 ½ pint jars.
--Ashley Austin (and Malinda)