I love the brightness this jelly brings to the eye and the tongue! We love to eat it with crackers and cream cheese or on roasted cauliflower.
- 10 cups sweet peppers, various colors, finely chopped
- 1 cup jalapenos, finely chopped
- 1 ¾ cup cider vinegar
- 2 (1 ¾ oz) packages Sure-Jell Low Sugar (generally pink box)
- 3 cups sugar
Wash and sterilize 12 – 8oz. canning jars.
In a large pan, add finely chopped jalapenos, finely chopped sweet peppers, and cider vinegar. Bring to a simmer and stir in 2 packages Sure-Jell (VERY IMPORTANT to use the “No sugar needed” style, in the pink box) to the peppers. Turn heat to med/high and bring to a full rolling boil (a boil you cannot stir down) and boil exactly one minute. Remove from heat and stir in sugar.
Use a ladle and fill hot sterilized jars with hot jelly, make sure to leave about ½” of air space for better sealing. Wipe top of rim with clean damp towel to remove any drips. Place hot lid on top and screw ring on snugly, but not real tight. You want to allow air to escape for better sealing. At this point you may either store in fridge or process jars in hot water bath to can them.