Autumnal Jalapeno Jelly Recipe

• 1 c. Red bell pepper
• 1/2 c. Jalapeno pepper
• 5 c. Sugar
• 1 1/2 c. Apple cider vinegar
• 1 x Jalapeno pepper, seeds of
• 2 x Pouch liquid pectin
• 6 x Canning jars

1. Remove stems veins and most of the seeds of peppers and chiles.
2. Adding the seeds of 1 jalapeno chile won't make the jelly hotter since the sugar, the vinegar, and the cooking process tame (most) all the chiles.
3. The floatin seeds in the jar add in character.
4. Using the knife blade of a processor, mince the peppers and chiles with quick on and off pulsations.
5. In a 5 quart.
6. pot, mix the peppers, chiles, seeds sugar and vinegar.
7. Bring to a rolling boil and boil for 3 min.
8. Remove from the heat and cold for 5 min.
9. Add in the 6 ozs of pectin (certo) and stir continuously for 2 min.
10. Allow the mix to cold for another 2 min and the stir again for 1 minute.
11. This stirring will distribute the bits of pepper throughout the jelly.
12. Pour into jelly jars which have been strilized and seal immediatly with lids which have been sterilized seperatly for 5 min.
13. Test seal, after cooling, with finger.
14. If middle pops up when pressed, jar is not sealed.

red bell pepper, pepper, sugar, apple cider vinegar, pepper, liquid pectin, canning jars

Taken from cookeatshare.com/recipes/autumnal-jalapeno-jelly-72260 (may not work)