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["Mix peppers, sugar, and vinegar in a large nonreactive saucepan.", "Bring to a boil, and boil for 5 minutes.", "Let cool at room temperature for 1 hour.", "Add pectin and optional food coloring.", "Return to heat, and bring to a full rolling boil for 1 minute.", "Pour into hot, sterilized half-pint canning jars to within 1/2"" of top.", "Wipe tops of jars.", "Center lids on top of jars, and screw on bands firmly.", "Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.", "Gently lower jars into water.", "Water should cover jars by at least 1"".", "Bring water to a full boil.", "Reduce heat to a gentle boil, cover, and process for 5 minutes.", "When processed, carefully remove jars from water using tongs or a jar-lifter.", "Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.", "Jars will make popping sounds while cooling if sealed.", "Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.", "If it does push down, store in refrigerator until used.", "Otherwise store in a cool, dark place.", "Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.", "Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich."]
