1. Combine the sweet peppers, hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.
2. Strain or not, as desired, and return mixture to the saucepan. If strained, the solids are good as a relish. Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal with paraffin. Store in a cool place.
YIELD: 8 to 10 half-pints
NOTE: If long hot peppers are not available, drained tinned jalape¤o peppers, available in many supermarkets, may be substituted according to taste.
From Craig Claiborne's "Southern Cooking"
Your Hot Pepper Jelly is ready. Good luck!
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