Ben'S Jalapeño Jelly

• 4 small (or 3 large) bell peppers (red or green)
• 10 jalapeno peppers
• habanero peppers (optional)
• 1 1/2 cups apple cider vinegar
• 6 cups sugar
• 1/4 cup lemon or lime juice (or just a squeeze)
• 1 package liquid pectin (like Certo)
• red or green food coloring (optional)

1. Devein and deseed all the peppers.
2. Puree them as fine as you like in a food processor or blender. I usually process them until only a few chunks are left.
3. In a *large* pan, add the peppers, cider, lemon/lime juice, and sugar.
4. Bring to a really strong boil.
5. Add the liquid pectin and return to a boil.
6. Boil for one minute, stirring constantly.
7. Remove from heat and *quickly* skim off foam with a metal spoon.
8. Add food coloring & stir.
9. Put the mix into hot sterilized jars.
10. Follow your preferred canning method (hot water bath or pressure cooker).
11. Tips: Adding habanero peppers makes this a "definite" spicy - otherwise it is fairly mild.
12. Have a container ready next to the pot to put the foam in when skimming it off.
13. Depending on how much pepper/juice you end up with, you might need to use additional sugar/pectin. I've had several batches that turned out more soupy than jelly. Still worked good as a BBQ glaze, though.

bell peppers, peppers, peppers, apple cider vinegar, sugar, lemon, liquid pectin, red

Taken from www.epicurious.com/recipes/member/views/bens-jalapeno-jelly-1265955 (may not work)