Hot Pepper Jelly  - makes 8 pints

Hot pepper jelly seems to be such an odd idea!  Try it you will find a wonderful refreshing taste.  Many people pair the jelly with cream cheese on a cracker for a snack. My Uncle Art and I enjoy it as any other jelly on our toast for breakfast or an evening snack.  I understand some use this jelly as a sauce for ice cream (especially the batches that don't set). 

Ingredients

2 red peppers
2 green peppers
12 jalapeno peppers
 1 1/2 cup cider vinegar
1/2 tsp butter
6 Ounces liquid pectin (2 packets)

Directions

Kitchen gloves are recommended when handling hot pepper as the oils are easily transferred to your eyes hours after handling them. 
    Wash  and core your peppers taking care to remove the membranes and seeds.
    Process your peppers in a food processor to yield a fine chop.  the bell peppers will yield about 1 1/2 cups each and the jalapenos will yield a little over 1 cup.
In a large non reactive  combine peppers and vinegar and boil for 2 minutes.
    Remove from heat.
    Stir in sugar and butter.
    Return to heat and boil hard for 2 minutes.
    Remove from heat, skim foam and add pectin.
    Return to heat bring to hard boil.
    Maintain hard boil for exactly 1 minute
    Ladle into sterilized jars, wipe rim and cover tightly
    Process in hot water bath for 10 minutes
    Pepper jelly is prone to not setting so don't disturb the jars until they are completely cooled.
    If yours doesn't set take heart it doesn't hurt the flavor and as I mentioned before you could try it on ice cream, toast or cracker.