Jalapeño Jelly

1. Prepare jars for canning by sanitizing and keeping warm in water until ready for jelly. Place water bath canner on stove and start to bring water to a boil.

2. Wearing gloves, prepare peppers by removing tops and seeds as desired. If you enjoy a spicier jelly, leave more seeds in.

3. Place peppers in food processor to finely dice both jalapeños and bell peppers.

4. Combine peppers and vinegar in large stockpot over high heat. Stir in pectin and continue to stir as you bring it to a roiling boil.

5. Add honey, then bring back to a boil. Stir constantly while allowing mixture to boil hard for 3-5 minutes.

6. Remove from heat.

7. Immediately ladle hot jelly into prepared jars. Be sure to leave 1/4 inch space at the top of the jar. Wipe rim, then place lid on jar, and attach the metal ring.

8. Place jars in water bath canner and allow to process for 10 minutes. When canning, be sure to start processing time after the water comes back to a boil.

9. After 10 minutes, remove jars from water and place on the counter to cool for 24 hours. Even though you'll be tempted, don't mess with them. Just let them sit there and dream of all the things you'll eat the jelly on.

10. After 24 hours, check seals to be sure they are tight. Any jelly not sealed needs to go in the fridge and be eaten in the next week.