Hot Pepper Jelly

4 to 6 hot peppers this amount can vary depending on the type of peppers used and how hot you want your jelly. I used one pepper per jar of Red Savina habaneros and it had a decent kick, but still edible by everyone.

1 bell pepper any color. If not using food coloring, the color of the bell pepper will color the jelly. In my photo above, I used an orange bell pepper.

1 ½ cups white vinegar

6 cups sugar

6 ounces liquid fruit pectin Certo is recommended, 2 packets

4 drops food coloring optional

6 ½-pint canning jars with lids

Directions at cayennediane.com

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