Pepper Jelly
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper 5 cups granulated sugar 1 1/2 cups apple cider vinegar 1 container
(6 fluid ounces) liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food
processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar.
Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring
constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars
to cool slowly, creating a vacuum seal.
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