5 med. sized canned chili peppers
1/2 c. chopped seeded green pepper
1/4 c. chopped seeded red pepper
6 c. sugar
2 1/2 c. cider vinegar
1 (6 oz.) bottle liquid pectin

Rinse and chop chili peppers. Using blender or food processor, grind chilies, green pepper and red pepper. Put peppers and any juice in a 5 quart kettle; stir in sugar and vinegar. Bring to rolling boil over high heat, stirring constantly. Pour in pectin and boil for 1 minute. Remove from heat, skim off foam. Pour into prepared jelly jars. Makes 7 half pints.