Ingredients:
12 oz. banana peppers
2 cups cider vinegar, divided
6 cups granulated sigar
2 - 3oz. envelopes liquid pectin
yellow food coloring (optional)
Directions:
1. After removing stems and seeds, puree the peppers in a food processor with 1 cup cider vinegar.
2. Combine puree with the additional 1 cup of cider vinegar and sugar in a large pot. Bring to boil and boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into jars, leaving 1/4 headspace. Adjust jar caps. Water bath 10 minutes.
Yield: 5- 1/2 pint jars or 3- 1 pint jars
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