Ingredients:
– 8 jalapeño peppers, cored and minced
– 8 serrano peppers, cored and minced
– 1 cup red bell pepper, cored and minced
– 1.5 cups apple cider vinegar
– 6 cups sugar
– 4 tablespoons powdered pectin, folded into the sugar
Instructions:
1. Clean and core all peppers, removing the seeds
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2. Mince the peppers in a food processor to yield one cup of sweet bell pepper and one cup of mixed jalapeño and serrano peppers
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3. Measure six cups of sugar into a large mixing bowl and mix in the powdered pectin
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4. In a large saucepan, bring the apple cider vinegar to a boil
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5. Stir in the sugar and pectin mixture until fully dissolved, then bring the mixture to a boil
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6. Add the minced peppers and boil for about one minute. Reduce the heat and simmer for 12 minutes
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7. Remove from heat and ladle the jelly into sterilized half-pint jars
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8. Place sterilized lids on the jars and process them in a canning pot for five minutes
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9. Remove the jars from the canning pot and allow them to cool completely before enjoying
