Ingredients
- 4 large red bell peppers seeded and roughly chopped
- 3 tablespoons jalapeño peppers chopped
- 6 1/2 cups granulated sugar
- 1 1/3 cups apple cider vinegar
- 1 3-ounce pouch liquid pectin
Instructions
- Pulse peppers in a food processor until finely chopped but not puréed. Measure about 2 3/4 cups of the mixture.
- In a heavy-bottomed pot, mix 2 3/4 cups of the chopped peppers with the granulated sugar and apple cider vinegar. Heat the mixture to a full rolling boil, stirring constantly. Allow it to boil for 1 to 3 minutes.
- Quickly stir in the liquid pectin and return to a rolling boil for another 1 minute. Remove the pot from the heat and skim off any foam that forms.
- Ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Allow them to cool to room temperature before sealing, about 30-60 minutes.