MAKES 3 1⁄2 PINTS

Here's a tasty way to preserve late-summer peppers from the garden. We love to serve this jelly on crackers with a little cream cheese.

1 cup seeded and finely chopped hot peppers (such as
   jalapeños, scotch bonnets, or habaneros)
6 cups cider vinegar
6 cups sugar
6 oz. liquid pectin

1. Combine chiles with vinegar in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 5 minutes. Remove from heat and strain, setting chiles aside and returning vinegar to pan. Add sugar and pectin. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat, skim foam, and add chiles. Cool in the pan until thick (like honey), about 30 minutes.

2. Stir to evenly distribute chiles, then ladle into 7 sterilized half-pint mason jars. Seal and let stand at room temperature to set, about 1 hour. (Jelly can be stored in refrigerator for 1 month.)