Jalapeño Jelly Recipe
1/2 cup Red Bell Pepper, diced
1/2 cup Orange Bell Pepper, diced
2 jalapeños Jalapeños, seeded and diced
3/4 cup Red Wine Vinegar, 5% acidity
3 cups Granulated Sugar
1 packet Liquid Pectin
Prepare jars by boiling them in a large pot of hot water while the jelly cooks. Set lids in a small pot of water and simmer.
In a large nonreactive saucepan, combine peppers, jalapeños, vinegar, and sugar and bring to a boil, stirring to help the sugar dissolve.
Boil hard for 1 minute, then pour in liquid pectin.
Bring the jelly back to a boil and boil hard for 1 minute, stirring, then remove pan from heat.
Remove jars from water and fill with jelly. Wipe rims, then place lids and screw on rings.
Process in boiling water for 10 minutes, then remove and let cool. If any jars do not seal (the center button will pop down), store in the refrigerator.
Alternately, jelly may be stored in the refrigerator without processing.