1 cup chopped red or green bell pepper
½ c. chopped fresh jalapeno pepper
5 cups sugar
1 ½ cups apple cider vinegar
1 package (6 oz.) liquid pectin
Remove stems, veins and seeds from the peppers – leave a few jalapeno seeds in for extra heat. Chop peppers in food processor. In a large pot, combine peppers, sugar and vinegar. Bring to a rolling boil; continue boiling for 3 minutes. Remove from heat and cool for 5 minutes. Stir constantly while adding liquid pectin. Allow mixture to cool for 2 minutes. Stir for another minute. Pour into hot, sterilized jars and place sterilized lids on top. Secure lids with bands and allow jars to cool at room temperature. Jars should develop a vacuum seal. Note: This jelly is delicious served with cream cheese and crackers. Small jars make nice hostess or holiday gifts.
