Gee's Ghost Pepper Jelly

Steps

1. Clean and sterilize mason jars and lids in a pot of simmering water.
2. Cut up and remove the seeds from the ghost peppers and red bell peppers (or orange or yellow or a combination).
3. Fire the peppers + 1c apple cider vinegar into a food processor or blender and puree everything.
4. Bring the other 1c of vinegar to a boil in a large saucepan. Once boiling, add the sugar followed by the vinegar/pepper puree.
5. Boil, whisking constantly, over medium-high heat for 10 minutes, or until the temperature reaches 220F. This stuff loves to foam up and boil over, be careful. And your eyes will water, use plenty of ventilation.
6. Add the liquid pectin and boil/whisk for another minute.
7. Remove from heat and skim off the foam from the top.
8. While it’s still hot, pour the jelly into sterilized mason jars through a funnel, leaving about ½ inch room at the top. Tighten lids fingertip tight.
9. Let the jars sit undisturbed overnight to cool and set.