Here is the pepper jelly recipe from the Shepherds catalog: Wear rubber gloves (I didnt) and split open the peppers and remove and discard the seeds (I didnt do this either, all went in!) Place all the peppers in the blender or food processor and puree until liquefied. (Add a bit of the vinegar if needed to make blending easier) I did. You should have about 1 cup. (I had more but because I just kept chopping and flinging in peppers) In a large (5 quart) pot combine the pureed peppers with the sugarand vinegar over high heat. Bring to a rolling boil, stirring constantly, add the pectin, and return to a rolling boil. Boil for exactly one minute. Remove from heat, add coloring if desired, skim and immediately pour into half pint canning jars; complete the seals by boiling water bath processing for 10 minutes or sealing with parafin wax. ( I boiled my jars and kept the lids in hot water like you do for canning. I poured the boiling jelly into hot jars and sealed with lids and turned upside down. The lids sealed just fine, I did not boil for 10 minutes) It takes awhile for it to totally set.....we were like nervous parents, kept checking to see if everything was alright. We had almost decided that if it didnt set, at least it would be hot and we could use it for something! It turned out great! Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 14:59:27 -0500 From: lr21@cornell.edu (Linda Reynolds)