Chile Pepper Jelly

By Hklbrries

Ingredients

• 1/3 cup coarsely chopped, seeded green jalapeno peppers (3 large peppers)
• 1/3 cup coarsely chopped, seeded red jalapeno peppers or other hot red peppers
• 1/3 cup coarsely chopped seeded yellow jalapeno peppers or other hot yellow peppers
• 1/2 cup chopped red onion
• 5 cups sugar
• 1 1/2 cups cider vinegar
• 1 package (3 ounces) liquid fruit pectin

Details

Servings 6

Preparation

Step 1

In food processor, combine jalapenos and onion; pulse until very finely chopped. Place in 5-quart saucepan; add sugar and vinegar. Heat until mixture is fully boiling, stirring to dissolve sugar; boil 2 minutes.

Stir in pectin; heat mixture to boiling; boil 1 minute. Remove pan from heat. With spoon, skim off and discard foam.

Pour jelly into clean decorativfe jars; cover. Cool completely; refrigerate several hours or until set. Store up to 3 months in refrigerator.