hot pepper jelly

Hot Pepper Jelly
6 green peppers
20 hot peppers
5 pounds sugar
3 cups white vinegar
2 1/2 (6 oz) bottles liquid pectin
10 drops green food coloring
30 drops red food coloring

Remove seeds from green peppers. Trim stems from hot peppers. Place peppers in blender and process until smooth. (Be careful when removing lid of blender to not inhale as fumes could burn your nose, or worse.) Combine sugar and vinegar in large pot, stirring to mix well. Add peppers. Boil 8 to 10 minutes stirring as needed. Remove from heat and strain into another large pot. Discard pepper residue. Put large pot of strained pepper liquid over heat and add liquid pectin and food coloring. Stir to mix. Bring to a boil. Ladle into half-pint jars and seal. Makes 12 to 14 half-pints.