Jalapeño Jelly

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/3 cup chopped jalapeno
• 2 3/4 cups sugar
• 1/2 cup red wine vinegar
• 1 tablespoon fresh lime juice
• 6 tablespoons certo liquid pectin (after measuring you will find that 6 tbs. is equal to one foil packet.)

Recipe

• 1 chop and remove seeds from all peppers keeping them separated from each other. i would recommend wearing gloves, the jalapeños caused my hands to burn for 2 days.
• 2 measure the pectin into a bowl so that it is ready when you need it.
• 3 combine the peppers, jalapeños, sugar, vinegar and lime juice in a large saucepan over medium heat. heat until warm and sugar has dissolved.
• 4 pour the mixture in a blender and blend for 5 seconds. return the blended mixture to the saucepan and bring to a boil.
• 5 skim off any foam that rises to the surface.
• 6 decrease the heat to low and simmer for 5 minutes.
• 7 stir in the pectin, increase the heat to medium-high and bring to a boil.
• 8 remove from heat and immediately pour into a sanitized pint jar. clean the rim and threads with a warm, wet, clean cloth.
• 9 if you are wanting to seal the jar to store for later use, boil a flat jar lid ahead of time and put on the jar immediately. place a threaded ring on and within an hour you should notice your lid sealing properly. if it does not, search canning directions to learn how to do a boil bath. i, however, did not have to do this step. i decorated my lid with a festive cloth cover and ribbon. enjoy!