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Ingredients
- 1 cup chopped red bell pepper
- 1/2 cup chopped Jalapeño pepper
- 5 cups white sugar
- 1 1/2 cup apple cider vinegar
- 1 (6 fluid ounce) container of liquid pectin
Details
Servings 6
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Remove stems, veins and most of the seeds of the bell and Jalapeño peppers. Mince peppers in a food processor.
In a 5 quart heavy pot, over high heat, combine the bell and Jalapeño peppers, sugar and vinegar. Bring to a rolling boil. Boil for three minutes. Remove from heat and cool for five minutes
Stirring constantly, add liquid pectin and let mixture continue to cool for two more minutes. Stir for one minute.
Pour into hot, sterilized jelly jars. Wipe rims of bottles, and place sterlized lids and seal securely with rings.
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