hot pepper jelly

Ingredients

• Servings: 6
• 2 1/2 cups finely chopped red bell peppers
• 1 1/4 cups finely chopped green bell peppers
• 1/4 cup finely chopped jalapeno peppers
• 1 cup apple vinegar
• 1 (1.75 ounce) package powdered pectin
• 5 cups white sugar

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. heat water in a hot water canner.
• place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. mix in vinegar and fruit pectin. stirring constantly, bring mixture to a full rolling boil. quickly stir in sugar. return to full rolling boil, and boil exactly 1 minute, stirring constantly. remove from heat, and skim off any foam.
• quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. cover with flat lids, and screw on bands tightly.
• place jars in rack, and slowly lower jars into canner. the water should cover the jars completely, and should be hot but not boiling. bring water to a boil, and process for 5 minutes.