Hatch Chile Jelly

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 pounds Hatch Peppers, roasted, peeled, and seeded

4 cups Cider Vinegar

12 cups Sugar

4 (3 ounces each) pouches Liquid Pectin

Directions at melissas.com

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