Hot Pepper Jelly

This Southern classic is great served with country ham or green beans.

1/2 cup Hot Red Chiles, seeded and coarsely chopped
1/2 cup Hot green chiles, seeded and coarsely chopped
1 cup Chopped onion
1 1/2 cup Vinegar
5 cups Sugar
2 Pouches liquid pectin

PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon.

Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set.

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