Hot Pepper Jelly makes about 7 half pints
2 cups ground mixed colored sweet bell peppers (take out the seeds) maybe about 6 medium
1/2 cup ground mixed hot peppers (leave the seeds in) about 6 small
6 1/2 cups sugar (I know, it's a lot, but it is a jelly so you want it hot and sweet)
1 1/2 cups apple cider vinegar
1 package liquid pectin (Certo)
I chopped up all the peppers in a food processor - you don't want it totally pureed, but pretty finely chopped. Then in a big pot add the peppers, sugar and vinegar and bring to a boil. When boiling add the pectin and return to a boil and time it for 1 and 1/2 minutes. Pour into 1/2 pint jars and either seal in a water bath for 10 min. or pour melted paraffin over the tops (when I looked this up on the internet it said "not recommended" so no guarantees that it doesn't work - could mold, so watch them. To serve put a package of cream cheese on a plate and pour the jelly on top. Wheat Thins are the Richards' traditional cracker of choice.