Pepper Jelly

Ingredients

• 1/2 cup red bell pepper, very finely chopped
• 1/2 cup green bell pepper, very finely chopped
• 1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
• 3 cups sugar
• 3/4 cup cider vinegar

• 1 (3 ounce) package certo liquid pectin

Directions

1. 1

   Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.

2. 2

   Bring to a boil, stirring, until the sugar is dissolved.

3. 3

   Stir in the pectin and cook for another 1 to 2 minutes.

4. 4

   Remove from the heat.

5. 5

   Let cool until slightly thickened.

6. 6

   Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).

7. 7

   Keep covered in the refrigerator for up to 3 months.