- 3
Ingredients
- 2 1/4 C coarsely chopped sweet bell peppers (green, red or yellow or combo)
- 1/4 C coarsely chopped jalapeno
- 1 tsp dried red chili flakes
- 1/2 C plus 2 T apple cider vinegar
- 1 1/2 T pectin
- 1 C granulated sugar
- 1/2 C honey
Preparation
Step 1
Place the chopped peppers in the workbowl of a food processor. Process gently, pulsing on and off, to chop the peppers finely but avoid grinding them to a puree. Stop to scrape down the sides and keep the peppers evenly minced.
Transfer the minced peppers to a small Dutch oven. Add the dried red chili flakes, the vinegar and the pectin. Stir to combine them well. Bring to a full, rolling boil over high heat.
When mixture is boiling wildly and bubbling up, stir in the sugar and the honey. Let the mixture return to a full rolling boil. Let it boil hard for 3 minutes, stirring now and then.
Remove from heat and allow to cool to room temperature. Transfer to jars, cover tightly and refrigerate for up to 2 weeks. Serve southern style with cream cheese and saltines.