peppered-jalapeno
- 1 whole Red Bell Pepper, seeded and finely chopped
- 1 whole Green Bell Pepper, seeded and finely chopped
- 5 whole Jalapeno Peppers, seeded and chopped
- 2 cups Apple Cider Vinegar
- 5 cups Granulated Sugar
- 1 package Certo Fruit Pectin (I prefer liquid)
How to Make It
- In a food processer or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency.
- In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool for a few minutes.
- Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand.
- Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil.
- Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.
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