Ingredients:
¾ cups chopped red (and/or yellow) bell peppers
¼ cup chopped fresh hot jalapeno or red pepper
1 ½ cups apple cider vinegar
6 cups sugar
4 ounces pectin (Certo recommended)
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Instructions:
- I've developed fairly good knife skills and like to see the tiny square pieces in my finished jelly, so I chop the peppers, but feel free to use a food processor.
- The last time I made this jelly, my friend Michael complained that it wasn't hot enough. Since I'm taking one of these jars to Michael's house for our friendly, monthly poker game this week, I wanted to make sure I included each and every jalapeno pepper seed. If you are not a fan of heat, leave out a few seeds.
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For Full Instruction: mymostrequestedrecipes.blogspot.com
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