2 1/4 c. pineapple juice
3/4 c. cider vinegar
5 1/2 c. sugar
1 tsp. chopped dried red peppers
1 bottle liquid fruit pectin

Combine juice, vinegar, sugar and hot peppers in a large saucepan. Stir constantly as you bring to a boil. Stir in liquid fruit pectin and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Leave as much pepper as possible. Pour into sterilized glasses. Cover jelly at once with 1/8 in hot paraffin.