Hot Pepper Jelly
2 1/2 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1/4 finely chopped red jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar
Sterilize 6 (8 ounce) canning jars and lids according to the manufacturer’s instructions. Heat water in a hot water canner.
Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely and should be hot but not boiling, Bring water to a boil and process for 5 minutes.
*Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
