---------- Recipe via Meal-Master (tm) v8.01
       Title: Hot Pepper Jelly
  Categories: Sauces, Vegetables, Preserve
       Yield: 12 servings
     3/4 c  Hot red pepper,seeded/chop      1 1/2 c  Cider vinegar
     3/4 c  Jalapeno pepper,seed/chop           5 pk Pecton,liquid
       1 c  Onion,chopped                  
   Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar
   in food processor and process until very fine. Pour sugar in heavy,
   non-aluminum pan and stir in pepper mixture. Bring to boil, and boil for 1
   minute.  Stir in pectin, let come to rolling boil.  Remove from heat, skim
   off foam.  Ladle into sterilized jars and seal per USDA approved methods.
   Turn jars upside down and back again, 5 minutes each way, until jelly is
   cool and set - this keeps peppers mixed. Makes about 4 pints.