Makes 6- ,1 cup jars
2
Cups of each, red & green bell peppers, seeded and chopped
8
of your choice of hot peppers such as ghost peppers/jalapeños, seeded. (if you like it hotter, leave in some seeds)
½
tbsp. Unsalted butter ( this will reduce the foamy stuff that forms
at the top when everything is said and done )
1
cup Apple cider vinegar
1
pkg. Fruit pectin
5
cups sugar
PLACE peppers
in 6 qt. Sauce pot. Add vinegar. Stir in pectin. Add butter to reduce
foaming. Bring mixture to full rolling boil (a boil that doesn't stop
bubbling when stirred) on high heat, stirring constantly. Stir in
sugar. Return to full rolling boil and boil exactly 1 min., stirring
constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately
into prepared jars. Keeps in the fridge for a couple of weeks but if you're not going to eat that much jelly in that time frame, here is a great video on how to give your jellies a water bath to keep them fresh and sealed.
Photo: Allrecipes.com
