Hot Pepper Jelly

• 2 cups ground green bell pepper (about 10 peppers)
• ¼ cup ground red chillies (about 12 little hot peppers; use less if desired)
• 6½ cups sugar
• 1½ cups vinegar
• 1 bottle liquid pectin

Makes about 4 six oz. glasses.

To prepare peppers:
Clean peppers removing seeds and inner pulps. Grind green and hot peppers separately, or chop fine. Caution: In handling hot peppers, wear rubber gloves.

To make jelly:
Measure 2 cups of tightly packed green peppers and ¼ cup red chillies into a shallow kettle. Use juice obtained while grinding to level each measurement. Add sugar and vinegar and bring mixture to boiling point. Remove from heat and cool for 20 minutes, uncovered, stirring occasionally. Bring mixture again to a full rolling boil that cannot be stirred down and boil for 2 minutes. Remove from heat and stir in pectin. Skim off foam and stir alternately for 5 minutes. Pour jelly into hot containers and seal.