Ingredients
Units
Scale
- 2 1/2 cups finely chopped red bell peppers
- 1 1/4 cups finely chopped green peppers
- 1/4 cups finely chopped hot peppers – which kind you use depends on how hot you like it
- 1 cup apple cider vinegar
- 1 (1.75 ounce) packaged pectin
- 5 cups white sugar
Instructions
- Heat peppers and vinegar in a large saucepan over high, watching closely so it doesn’t burn.
- Mix in pectin, stirring constantly, and bring back to a rolling boil.
- Carefully but quickly stir in sugar.
- Return to a boil, stirring, and cook for 1 minute.
- Remove pan from heat and skim off any foam.
- Ladle mixture into clean, hot jelly jars.
- Grab a towel and give all the jar rims a quick wipe to remove any debris that may interfere with sealing.
- Place sealed jars in water bath canner according to your canner’s directions.
- Bring water to a boil and process for 5 minutes.