Instructions: Place peppers in the bowl of a food processor. Cover and process using an on-off motion until finely chopped. Transfer to a 6-quart pot (its important that it goes in a large pot because it tends to bubble up a bit). Add sugar and vinegar, bring to a full boil over high heat, stirring frequently. Boil 2 minutes.

Stir in pectin and return to a boil, boil 1 minute. Remove from heat and skim off any foam that comes to the surface. Stir in food color until desired shade is achieved.

Rinse clean jars in hot water and immediately fill with the jelly (jars should be hot so that they do not crack). Seal jars, allow to cool to room temperature, and refrigerate.

This recipe yields 4 1/2 cups.

Comments: Heres a hot gift - in more ways than one! Spicy and sweet at the same time, its versatile enough to be an appetizer, spooned on crackers spread with cream cheese; a spread, for cornbread; or a glaze, for broiling pork chops. Store in the refrigerator up to three months. Everyonell want some, but keep a jar for yourself!

Yield: 4 1/2 cups

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