Instructions: Wash 8 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Combine bell and hot peppers, sugar and vinegar in a large pan (see note).

Bring mixture to a brisk boil and boil for 3 minutes. Add the pectin and boil hard 1 minute longer.

Remove from heat, skim off foam and ladle into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Note: If golden peppers are unavailable, red or green bell peppers may be substituted.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste. - Adapted

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