1.5 lbs red peppers
3 jalapeno peppers
2 Hungarian hot peppers (the yellow ones)
1.5 cups cider vinegar
6 cups sugar
2 tsp Pomona's Pectin
Seed all the peppers. Finely chop the jalapeno and Hungarian peppers. Cut the ends off the red peppers; finely chop the ends, julienne the bodies.
In a bowl mix the sugar and pectin; set aside. Combine the cider vinegar and peppers in a pan and bring to a boil for 3 minutes, then add the sugar/pectin mixture and heat to a boil. Remove the pan from the heat and pour the contents into sterilized glass canning jars, process, and set aside to cool.
Feel free to substitute peppers for a less- or more-spicy result. Or, if you can't get jalapenos or Hungarian peppers in your area. And remember that chickens consider pepper seeds a treat!
Mara says the jelly goes great on bagels and cream cheese, and I have to agree: