1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, 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 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 turn jars upside down , and allow jars to cool slowly, creating a vacuum seal.
This recipe is great over cream cheese served with crackers, it is also great on chicken.
Christmas Pepper Jelly