1 lb. chopped hot peppers (jalapeno or habanero peppers)
1 cup white vinegar
6 cups granulated sugar

Pulverize in blender the peppers and vinegar. Bring to a boil and cook for 10 minutes. Remove from burner and put through a jelly strainer. Add 1 package or bottle of Sure-Jell or Certo. Set back on stove and boil for 1 minute.

Have small half pint or pint jars sterilized. Pour mixture into hot jars and water bath boil for 10 minutes to seal.

Submitted by: Michael E. Waibel