Seed peppers, and chop coarsely. Place half of chopped peppers and 3/4 cup vinegar in container of electric blender; process on high speed until smooth. Repeat with remaining chopped peppers and vinegar.

Combine pureed peppers, red pepper, sugar, and salt in a large Dutch oven; bring to a boil, and add pectin. Cook, stirring often, for 30 minutes or until mixture sheets from a metal spoon. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace. Cover at once with a 1/8-inch layer of paraffin. Cover with metal lids, and screw metal bands tight. Serve with cream cheese on crackers as an appetizer. From Southern Living, June, 1982.