1 1/2 c. white vinegar
1 medium red or green sweet pepper, cut in wedges
2/3 c. Habanero or jalapeno peppers (measure after chopping)
6 c. sugar
2 pouches liquid fruit pectin
1 tsp. red or green food coloring

Place the first 3 ingredients in a blender and blend well together. Add 2 cups sugar. Blend well. Pour into saucepan. Stir in 4 more cups of sugar. Bring to a boil. Strain mixture and return to pan. Stir in the fruit pectin and food coloring. Return to full rolling boil over high heat, stirring constantly. Boil for 2 minutes. Remove from heat. Skim off foam. Fill jars. Process 5 minutes in hot water bath. Delicious served with crackers and cream cheese.

Habanero pepper makes red jelly.

Jalapeno pepper makes green jelly.