Jalapeño Jelly

Equipment (I left out the basics like knives, etc).

Hot water canner

24 half-pint jelly jars, lids and rings.

Small saucepan.

Very large pot that will hold at least a gallon of boiling liquid.

Canning funnel.

Rubber gloves.

Start a hot water canner 3/4 full of hot tap water boiling on high.

Place washed jelly jars into a 200 degree oven to sterilize (no lids!).

Seed, devein and chop jalapeños and red bell peppers into 1/4 inch pieces. Always wear disposable rubber gloves when you handle hot peppers and DON'T touch anything else in your kitchen with the gloves!

Bring jalapeños, vinegar and sugar to a boil and boil for 1 minute.

Reduce heat to low and cook 5 minutes (this step removes most of the "heat" from the jalapeños).

Meanwhile, pour boiling hot water into a sauce pan and place jar lids in the hot water (not the rings).

Remove jelly from heat and add pectin.

Stir well and mix in 10 drops of food coloring.

Quickly ladle into hot jars (leave about 1/4 inch of room from the brim) and wipe down rim of jar with a clean washcloth. Don't under fill any of the jars! If you can't fill the last jar entirely, just put it in the fridge and enjoy it later.

Place a hot lid and a room-temp ring on the jar immediately.

After all the jars are filled with hot jelly, place in the boiling water bath for 10 minutes (water needs to cover the lids by at least 1 inch).

Allow jars to cool at room temperature. Check after 24 hours for a seal (the lid will have sucked down tight). If any of the jelly didn't seal, place in the refrigerator immediately and consume within 3 months.

Store in a cool, dry place.