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2 cups finely chopped red peppers
2 cups finely chopped green peppers
11/4 cups cider vinegar
5 cups sugar
1/2 tsp hot pepper sauce
2 pouches liquid pectin
In large Dutch oven, over high heat, combine peppers, vinegar, sugar and hot pepper sauce. Bring to full rolling boil. Remove from heat and set aside 20 minutes. Return to heat and bring to full rolling boil, 2 minutes. Remove from heat and add pectin, stirring constantly 2 minutes. Pour into prepared hot sterilized canning jars and seal according to directions. If properly sealed, jelly will store in a cool dark place for up to a year.