Red Pepper Jelly 2 cups minced Jalapenos 1 cup chopped Serrano chilies 1 whole minced red sweet pepper 2 cups cider vinegar 1 tsp salt 7 cups sugar 1 (6 oz) pkg pectin 2 cups water In large saucepan, place peppers, vinegar, salt and bring to boil for 5 minutes. Add water. Stir in sugar. Bring to rolling boil. Add pectin. Stir often and bottle in sterilized jars. Serve chilled over cream cheese, with crackers on side. Very good with pork.