Sweet Pepper Jelly

INGREDIENTS • 1 1/2 cup finely chopped and seeded Red Bell Pepper

• 1 cup finely chopped and seeded Yellow Bell Pepper

• 1 1/4 cup finely chopped and seeded Green Bell pepper

• 1/4 cup finely chopped and seeded Jalapeño

• 1 cup Apple Cider Vinegar

• 1.75 oz package powdered pectin

• 5 cups sugar

• 6 8 oz canning jars

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INSTRUCTIONS

• Sterilize six 8 oz. canning jars and lids in boiling water.

• Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.

• Stir constantly. Bring to a rolling boil. Remove from heat.

• Add sugar and place back on high heat. Return to a rolling boil for one minute.

• Remove from heat. Skim off any foam from top.

• Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.

• Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,

• Remove from heat.

• When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)