Sweet N’ Spicy Jalapeno Jelly

• 1 cup Red Bell Pepper, chopped
• 1 cup Green Bell Pepper, Chopped
• 1/2 cups Diced Canned Jalapeno Peppers
• 1-1/2 cup Granulated Sugar
• 1/2 cups Red Wine Vinegar
• 1 Tablespoon Fresh Squeezed Lime Juice
• 1 whole Lime, Zested
• 1 package (3 Oz. Size) Certo Liquid Pectin

1. In a large saucepan combine chopped bell peppers, diced jalapenos, sugar, vinegar, lime juice and zest. Heat until the sugar has disolved. Pour mixture into a blender and process in 5-second intervals until finely chopped.
2. Return mixture to the saucepan and bring to a boil, stirring constantly. Skim off any foam on the surface. Lower heat to simmer and cook additional 5 minutes. Stir in pectin, bring back to a boil and cook 1 minute. Remove from heat and cool.
3. When cooled, the jelly will thicken. To serve, heat slightly in the microwave. Will keep in the refrigerator for 2 weeks.
4. Note: You can use a canning process to preserve in 4 oz. jars. Makes a great gift!

red bell pepper, green bell pepper, peppers, sugar, red wine vinegar, fresh squeezed lime juice

Taken from tastykitchen.com/recipes/condiments/sweet-ne28099-spicy-jalapeno-jelly/ (may not work)