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1/4 cup finely-minced red chili peppers
3/4 cup finely-minced green jalapeño peppers
6 1/2 cups sugar
1 1/2 cups distilled white vinegar
2 pouches liquid pectin - (3 oz ea)
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
Sterilize 8 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.
In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly.
Remove from heat and ladle into hot jars, leaving 1/8-inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal.
This recipe yields about 8 half-pint jars. Depo!!!
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