Red Pepper and Jalapeno Jelly

This recipe is an adaptation from the one found at allrecipes.com. One of the best parts of that website is going through the reviews and reading tips and suggestions from folks who have made that particular recipe. 

I spent a ton of time reading about canning safely, because there's no point in making all this effort only to have it not turn out or have the jars seal! Definitely read the entire article for this recipe and watch the attached video.

While pepper jelly with cream cheese or goat cheese on crackers is the obivous use, it can be used as a dipping sauce, as part of a marinade, in a grilled cheese sandwhich.... the possibilities are endless.

I made a (roughly) double batch, although some suggest not ever doubling up a canning recipe.

Ingredients

5 cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
1 cup finely chopped jalapeno peppers, leaving seeds in about a quarter cup worth of peppers
2 cups apple cider vinegar
3 (1.75 ounce) package powdered pectin
8 cups white sugar

Directions

Sterilize 12 8-ounce (125mL) canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.

Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.

Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.

Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 10 minutes.