Red pepper jelly

1. 1. Using raw peppers: remove stems and seeds from peppers. Cut into chunks and dice in a blender or food processor. Place peppers in cheesecloth and drain off juice to make 1 cup.
2. Measure juice, sugar, butter, vinegar and hot sauce (if using) into medium sauce pan.
3. Place on high heat and bring quickly to a boil. If desired add red food colouring as mixture heats.
4. Bring mixture to a boil and stir in liquid pectin. Bring to a full boil again and boil 1 minute stirring constantly.
5. Skim off any foam and pour immediately into warm sterilized jars.
6. Seal while hot with sterilized 2-piece lids with new centres.