recipe – Triple Pepper Jelly

Makes 2 cups
1 cup red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup jalapeno pepper, minced
1 cup apple cider vinegar (or distilled white vinegar)
2 tablespoons pectin (powdered or liquid)
2 cups white sugar

1. Place bell peppers and jalapeno peppers in a large saucepan over high
   heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture
   to a full rolling boil. Quickly stir in sugar. Return to a boil for 3
   minutes. Remove from heat, and skim off any foam.
2. Transfer the jelly to a glass jar and let cool. The pepper jelly will keep
   for months in the fridge before beginning to crystalize.
3. To preserve the jelly longer, transfer to sanitized glass jars, filling to
   within 1/4 inch of the tops. Cover with flat lids, and screw on bands
   tightly.
4. Heat water in a hot water canner. Place jars on a rack, and slowly
   lower jars into canner. The water should cover the jars completely.
   Bring water to a boil, and process for 5 minutes.