Ingredients
- 1 3/4 cups red bell pepper, finely chopped and seeded
- 1 cup yellow bell pepper, finely chopped and seeded
- 1 cup green bell pepper, finely chopped and seeded
- 1/3 cup jalapeño pepper, finely chopped and seeded
- 1 cup apple cider vinegar
- 1 package (17.5 ounces) powdered pectin
- 5 cups granulated sugar
Instructions
- Sterilize 6 canning jars (8 ounces each) and their lids by boiling them in water.
- Combine chopped peppers in a large saucepan with apple cider vinegar and powdered pectin. Stir and bring to a rolling boil over medium-high heat.
- Remove the pan from heat and stir in the granulated sugar. Return the pan to high heat and bring back to a rolling boil, stirring constantly, for 1-3 minutes.
- Remove any foam from the surface. Carefully ladle the hot jelly into the sterilized jars, leaving a 1/4 inch of headspace at the top.
- Place the filled jars in a water bath canner with hot (but not boiling) water ensuring the jars are covered by at least 1 inch of water. Process for 5 minutes in gently boiling water, then remove and let cool completely, undisturbed at room temperature for 12-24 hours. Check the seals once cooled.
