Tiger Pepper Jelly
Sterilize six 8-ounce jars.
Heat a large saucepan over medium-high heat and add the yellow, red, jalapeno and poblano peppers.
Add the Tiger Sauce and apple cider vinegar and stir well. Add the pectin and bring to a boil.
Add the sugar and cook over high heat, stirring, until it comes to a boil. Cook for 1 ½ to 2 minutes.
Remove from heat and ladle jelly into sterile jars, filling to ¼-inch from top of jar. Cover with the lids and screw the bands on tight.
Place jars into canner with hot water completely covering the jars. Cook on high heat until it comes to a boil. Boil for 5 minutes then remove from heat. Let cool.
Store in the refrigerator for up to 6 months.