Pepper Jelly

Ingredients:

3/4 cup chopped bell peppers (green or red or both)- it usually only takes about 1/2 of a large pepper
1/4 cup chopped jalapeño peppers. (usually 3-4 peppers)
1 1/2 cups apple cider vinegar
6 cups sugar
1 pouch liquid pectin (certo).
4 drops food color. (Green or red.)

Directions:

 Put peppers in blender or food processor and blend.  Then put in 5 qt pan with vinegar and sugar.  Stir well & bring to a full boil. Remove from heat & add liquid pectin & food color.  Put in jars, seal and put in boiling water bath for 10 minutes.  This makes 6 1/2 pint jars.

Tips: 

-When chopping the jalapeño peppers don't touch your face or eyes while chopping. Then wash your hands really good after chopping. Or use disposiable gloves while cutting.

-If you want a clear jelly strain out the bits of pepper after cooking.

- It says apple cider vinegar- it is supposed to be better flavored for pickles or pepper jelly but I have used white vinegar and don't notice that much difference.

Sure Jell Pepper Jelly
3 cups chopped bell peppers(red or green or both)
1 cup chopped Jalapeño peppers.
1 cup vinegar
1 pkg Sure Jell
5 cups Sugar

Put chopped peppers in blender.  (You can add the vinegar to the blender to make it easier to blend.  Put in 5 qt pan, Stir in Sure Jell.  Bring to a boil and boil 1 minute Remove from heat and put in jars.

Reference same tips as above.