HOT PEPPER JELLY 2

      Title: HOT PEPPER JELLY 2
  Categories: Preserves
       Yield: 10 Cups
  
     1/2 c  Hot Red Chiles; seeded
            -and coarsely chopped
     1/2 c  Hot green chiles; seeded
            -and coarsely chopped
       1 c  Chopped onion
   1 1/2 c  Vinegar
       5 c  Sugar
       2    Pouches liquid pectin
  
   This Southern recipe is very good served with country ham or with
   green beans or peas. PLACE THE HOT CHILES, onion and vinegar in a
   food processor or blender. Process until very fine. Pour the sugar
   into a heavy non-aluminum pot. Stir in the chile mixture, bring to a
   boil, and boil for 1 minute. Remove from the heat and stir in the
   pectin. Let sit 5 minutes and then remove the foam with a slotted
   spoon. Ladle into sterilized jars and seal. Turn the jars upside down
   occasionally to keep the chiles mixed until the jelly is cool and
   set. This jelly makes wonderful Christmas gifts too.
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