This unusual jelly is excellent with cream cheese on crackers or melba toast as an appetizer. It also can be used as an accompaniment for meat or game.
| 1/2 | C | Chopped or ground hot red or green peppers (6-8 whole) |
| 1½ | C | Chopped or ground sweet green or red peppers (12 whole) |
| 6½ | C | Sugar |
| 1½ | C | Vinegar |
| 1 | bottle | Liquid pectin |
Mix peppers, sugar, and vinegar in a stainless or enameled pan and bring to a brisk boil. Boil for 3 minutes. Add pectin and boil for 1 minute longer. Remove from heat and let stand 5 minutes. Pour into hot, sterile jars, leaving 1/4 inch headroom, and adjust seals. Process in a boiling-water canner for 15 minutes. Remove jars from canner and let them cool.
Yield: Six to eight half-pints