This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
Ingredients
- red bell pepper: 1 cup (chopped)
- jalapeño pepper: 0.5 cup (chopped)
- white sugar: 5 cups
- ½ cups apple cider vinegar: 1 piece
- liquid pectin: 1 container (6 fluid ounce container)
Metric Conversion
Stages of cooking
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Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
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In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
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Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
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Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal. Mattie
