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 , 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!

Nutrition per serving