Ingredients
-
1½ cups seeded and chopped sweet Bell Peppers
-
½ cup seeded and chopped green Bell Peppers
-
1 Jalapeno Pepper
-
½ cup Apple Cider Vinegar
-
2½ cups Sugar
-
1 (1.75-ounce) package of low-sugar or no-sugar-needed Powdered Pectin
Directions
Steps
|
1
Done
|
In a large stockpot set over medium heat, combine all of the peppers and the vinegar. Bring the mixture to a rolling boil that does not stop bubbling when stirred. Boil for 1 minute, stirring constantly. Add the sugar and stir until dissolved. Cook until the mixture returns to a rolling boil. Boil for 1 minute, stirring constantly. Stir in the pectin and bring back up to a rolling boil. Boil for 1 minute. Remove the pan from the heat. |
|
2
Done
|
Pour the jelly into sterilized jars, leaving ½ inch headspace at the top of each jar. Follow the water bath canning instructions and process for 10 minutes. |
|
3
Done
|
Store in the pantry, unopened, for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks. |
