Pepper Jelly

Combine peppers and vinegar in food processor and pulse until finely chopped.

Pour into large pot and stir in sugar.

Bring to full rolling boil over high heat, stirring constantly.

Boil hard for 1 minute.

Remove from heat and stir in pectin.

Add a few drops of food coloring if desired.

Skim off any foam.

Ladle into hot sterilized jars, leaving 1/4-inch headspace.

Seal and process in water bath canner 5 minutes.

Let cool and store. Best after 1 week.