Jalapeño Jelly

10 c. sugar 

20 jalapeños, stemmed, seeded, and finely diced 

3 large Anaheim chilies, seeded and finely diced 

12 oz. liquid pectin paraffin 

In a large saucepan over high heat, bring the vinegar and sugar to a boil. Stir mixture until sugar is dissolved, and lower heat to simmer. Add the jalapeños and Anaheims, and simmer for 10 minutes, all the while skimming foam from the top. Stir in the pectin and bring to a boil. Boil for one minute, remove from heat, and let stand for 20 minutes. Pour into hot, sterilized jars and seal with paraffin.