Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: About 6 half-pint jars

Ingredients:

1 whole red bell pepper, seeded and finely chopped

1 whole green bell or poblano pepper, seeded and finely chopped

8 jalapenos seeded and finely chopped- the more seeds you leave in the hotter the jelly

2 C. white vinegar

1/2 tsp. salt

6 C. sugar

1 pouch Certo liquid fruit pectin

What to do:

In a food processor or by hand, finely chop peppers. In a large pot add peppers, vinegar, salt, and sugar. Boil for 10 minutes stirring often. Add pectin pouch and boil 1 more minute. Pour jelly into sterilized canning jars and seal finger tight.  Submerge in a water bath for 10 minutes; begin the timer when the water starts to boil again. Carefully remove jars with canning tongues and set aside. Turn jars to distribute pepper pieces throughout whiling they cool. Wait a day or so before serving so the flavors have a chance to melt together. The jars can be stored up to one year.

Christina’s Notes:

This jelly has a sweet flavor with a kick of heat; add more jalapenos and its seeds if you like yours a little spicier. Use this as an appetizer; simply spread a layer of jelly over a layer of cream cheese on your favorite cracker. This also makes a great addition to many types of meat, use as chutney or a dipping sauce for chicken nuggets.  This jelly makes a wonderful instant gift.