Yield: 48 Ounces
1 tbl Chopped serrano chiles
1 cup  Diced anaheim chiles
1 medium Green bell pepper, diced
1 1/4 cups  Red wine vinegar
5 cups  Sugar
6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)

Combine the chiles and pepper with the vinegar in a
  food processor. Process 3 minutes until pureed.
  
  Put the puree and sugar in a saucepan.  Bring to a
  boil over medium high heat, stirring constantly.
  Remove from the heat, skim the foam from the top,
  discard, and add the pectin. Return to the heat and
  bring again to a hard boil for 2 minutes, stirring
  constantly. Remove from the heat and stir constantly
  for 5 minutes.
  
  As it cools the jelly will begin to thicken.  Pour it
  into clean, sterilized 8-ounce jars, leaving a 1/4
  inch space at the top. Seal as desired.
  Chile Pepper Jelly is one way of preserving chiles -
  and it makes a delicious condiment at any meal.

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