Red & Green Jalapeno jelly

By corvettemary

This jelly is awesome on Ritz crackers with cream cheese! It is
also good with pork chops or pork loin.

Ingredients

• 1 cup chopped red bell pepper
• 1/2 cup chopped jalapeno pepper
• 5 cups white sugar
• 1-1/2 cups apple cider vinegar
• 1 (6 fluid ounce) package liquid pectin

Preparation

Step 1

1. Remove stems, veins and seeds of the red bell peppers. Remove the stems, veins and most of the seeds from the jalapeno peppers. (leave some seeds) Mince in a food processor.
2. In a 5 quart pot over high heat, combine red bell peppers, jalapenos, sugar & vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let the mixture continue to cool for 2 minutes more. Now stir for 1 full minute.
4. Pour into hot, sterilized jelly jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly.