Pepper Jelly

Directions

1. 1
   Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
2. 2
   Bring to a boil, stirring, until the sugar is dissolved.
3. 3
   Stir in the pectin and cook for another 1 to 2 minutes.
4. 4
   Remove from the heat.
5. 5
   Let cool until slightly thickened.
6. 6
   Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
7. 7
   Keep covered in the refrigerator for up to 3 months.