Instructions: 98):
Prep & cook time: about 25 minutes

Makes: 4 jars, 10 oz each

Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cur chilies in half lengthwise.

Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/16-inch slivers. Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.

Scrape jelly from jars into pan. Stirring often, boil until jelly melts.

Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims.

Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.)

After 1-1/2 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refridgerator up to 3 months.

Notes: Other fresh chilies that work are West Indian (as hot as habaneros); milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and serrano; and milder still hungarian Wax. If desired, double the amount of the milder ones.

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