Double Hot Pepper Jelly
1/4 cup finely-mince red chili pepper
3/4 cup finely-mined green jalapeno peppers
6.5 cup white sugar
1.5 cups white vinegar
2 ( 3 0z)pouches of liquid pectin
Sterilize 8 ( 1/2pint) jars. Keep hot until needed ( oven at 200 degrees. Prepare lids as manufacture directs.
In large kettle, combine minced peppers,sugar and vinegar. Bring to boil. Remove from heat, let stand for 5 minutes. Using metal spoon, skim off foam. Increase heat to high. return kettle to heat and bring back to full rolling boil that cannot be stirred down. Stir in pectin and boil 1 minute, stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/8 " headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jars 30 seconds, then stand upright to seal. makes 8 half pint jars.
source: Blue Ribbon Winners;America's Best State Fair Recipes
Vandy Bradow, Raleigh, North Carolina Pre-1993.
Heat can be adjusted by how much and what kind of peppers you choose to use.