1 large yellow onion (preferably Vidalia)
2 medium Red Onions
1 large red bell pepper
2 red habanero peppers
6 red jalapeno peppers
2 cups apple cider vinegar
1 package NO SUGAR powdered pectin
6-1/2 cups white sugar
a few drops of red food coloring

7 to 9 clean, sterilized half pint canning jars...keep hot or in the sterilizer until ready to fill with jelly.

Chop onions and place in large non-reactive pot. Wash all peppers, remove stems and seeds (wearing gloves while working with peppers) and puree in blender. Add pureed peppers to onions. Add vinegar and pectin. Bring to a full roiling boil.

Add sugar all at once and stir in. Add red food coloring at this time (if you don't like the color of the jelly). Bring to a full roiling boil and boil for 1 minute.

Check for "set" by dribbling a small amount in a clean soup spoon and set on counter for 1 minute (I usually do this while timing my 1 minute of boiling).

If the jelly doesn't move when you turn it upside down over the pot after one minute, you have a good set. Turn off jelly and pour into prepared 1/2 pint jars. When all the jars are filled, place in water bath for 5 minutes or as recommended for your altitude.

Remove from water bath with jar lifter after 5 minutes and set aside on the counter to cool for 24 hours. label jars and enjoy with meats or on crackers with cream cheese for a snack or hors d'oeuvre.

Submitted by: Margaret Cline