SPICY PEPPER JELLY

3 cups (750 mL) coarsely chopped Ontario sweet red pepper
1/4 cup (50 mL) finely chopped seeded Ontario jalapeño pepper
1-1/3 cups (325 mL) cider vinegar
1 tsp (5 mL) salt
5-1/2 cups (1.375 L) granulated sugar
2 pouches (170 mL) liquid pectin

PREPARATION: In food processor, process red pepper until a coarse purée. Or chop in blender, in batches.
In large heavy-bottomed saucepan, bring red and jalapeño peppers, vinegar and salt to boil; reduce heat and simmer for 5 minutes, stirring occasionally. Add sugar and return to boil; boil rapidly for 2 minutes, stirring constantly. Stir in pectin and remove from heat. Skim off any foam. Let cool for 5 minutes, stirring occasionally. 
Ladle into hot sterilized jars; seal immediately with new lids. Process for 10 minutes in boiling water bath or store in refrigerator.

Makes 6, 1 cup (250 mL) jars