Pepper Jelly

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup red bell pepper, very finely chopped
• 1/2 cup green bell pepper, very finely chopped
• 1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
• 3 cups sugar
• 3/4 cup cider vinegar
• 1 (3 ounce) package certo liquid pectin

Recipe

• 1 stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
• 2 bring to a boil, stirring, until the sugar is dissolved.
• 3 stir in the pectin and cook for another 1 to 2 minutes.
• 4 remove from the heat.
• 5 let cool until slightly thickened.
• 6 ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
• 7 keep covered in the refrigerator for up to 3 months.