Hot Pepper Jam

This recipe was stapled to a bag of Santa fe Grande Peppers in my CSA delivery from Basket of Life Farms...

Makes 5 half pint jars

3/4 lb peppers
2 cups cider vinegar (divided)
6 cups sugar
2 pouches liquid pectin
orange food coloring (optional)

Prepare and process canning jars and lids according to pectin directions.

Wash peppers and drain. Remove stems and seeds - remember to wear gloves! Puree peppers and 1 cup of vinegar in a food processor or blender. Combine puree, remaining vinegar and sugar in a large sauce pot. Bring to boil, boil for 10 minutes stirring constantly. Stir in liquid pectin. Return to rolling boil. Boil for 1 minute stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring if desired. Ladle hot jelly into jars, leaving 1/4" headspace. Wipe rims of jars and fit with 2 piece lids. Process 10 minutes in a boiling water canner.