1. Wash and rinse half-pint canning jars; pre-sterilize and keep hot until ready to fill. Prepare lids and ring bands according to manufacturer s directions. To Prepare Pepper Juice 2. Wash all peppers thoroughly; remove stems and seeds from the peppers.

Do not remove the membrane from the hot peppers, since the remaining capsaicin for pepper heat is located there. 3. Place sweet and hot peppers in a blender or food processor. Add enough vinegar to pur e the peppers, then pur e. 4.

Combine the pepper-vinegar pur e and remaining vinegar into an 8- or 10-quart saucepan. Heat to a boil; then boil 10 minutes to extract flavors and color. 5.

Remove from heat and strain through a jelly bag into a bowl. (The jelly bag is preferred; several layers of cheesecloth may also be used.) To Make Jelly 6. Measure 2-1/4 cups of the strained pepper-vinegar juice into the 8- to 10-quart saucepan.

Stir in sugar until dissolved and return mixture to a boil. Add the pectin, return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam quickly. 7. Fill hot jelly immediately into hot, pre-sterilized half-pint jars, leaving 1/4-inch headspace.

Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared lids. 8. Process filled jars in a boiling water canner according to the recommendations in

Processing: Process Hot, Half-pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.

Altitude-adjusted processing table: Table 1. Recommended process time for Golden Pepper Jelly in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints - 5 min - 10 - 15 / The following optional 10-minute boiling water process can also be used and may provide a stronger vacuum in the jar. Jars would not need to be pre-sterilized, but could be washed, rinsed and kept hot until filling. / Hot - Half-pints - 10 min - 15 - 20