Hot Pepper Jelly

Ingredients

• 2.5 cups finely chopped red bell peppers
• 1.25 cups finely chopped green bell peppers
• 0.25 cups finely chopped jalapeño peppers
• 1 cup apple cider vinegar
• 1 package powdered pectin , 1.75 ounce
• 5 cups white sugar

Instructions

1. 1

   Gather all ingredients.

2. 2

   Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.

3. 3

   Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.

4. 4

   Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.

5. 5

   Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.

6. 6

   Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.

7. 7

   Serve and enjoy!