Red and Green Christmas Jalapeno Jelly

Recipe View 10 mins Prepare the Peppers (10 minutes): Carefully remove the stems, veins, and most of the seeds from the bell peppers and jalapenos (adjust jalapeno seeds according to desired heat level). Mince the peppers finely using a food processor or by hand.

Recipe View 15 mins Combine and Boil (15 minutes): In a large, heavy-bottomed 5-quart pot, combine the minced bell peppers, jalapenos, sugar, and apple cider vinegar. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching. Once boiling, continue to boil for exactly 3 minutes, maintaining a vigorous rolling boil.

Recipe View 3 mins Incorporate Pectin and Cool (3 minutes): Remove the pot from the heat. Stir in the liquid pectin immediately and continue stirring constantly for 2 minutes to ensure even distribution. Let the mixture cool slightly for an additional minute, stirring intermittently.

Recipe View 20 mins Jar and Seal (20 minutes + Cooling Time): Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean and top with sterilized lids. Secure the lids with canning bands, tightened to fingertip tightness. Process in a boiling water bath for 10 minutes (adjust processing time based on altitude). Alternatively, allow jars to cool slowly on the counter, undisturbed, to create a vacuum seal. You'll hear a 'pop' as each jar seals. Check seals after cooling; lids should be concave and not flex when pressed.