Red and Green Christmas Jalapeño Jelly

Ingredients:

• 1 cup chopped red bell pepper
• 1/2 cup chopped jalapeño pepper
• 5 cups white sugar
• 1 1/2 cups apple cider vinegar
• 1 (6 fluid oz.) container liquid pectin

Directions:

Remove stems, veins and most of the seeds of the bell and jalapeño peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapeño, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.

Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.

Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

By Anna