- 2-1/2 cups finely chopped red bell peppers
- 1-1/4 cups finely chopped green bell peppers
- 1/4 cups finely chopped jalapeno peppers (other peppers can be substituted depending on whether or not you want to bring the heat. Go banana pepper to keep it sweet, swap in a ghost pepper to really tear shit up)
- 1 cup apple cider vinegar
- 1 (1.75 ounce) package powdered pectin
- 5 cups white sugar
- Get yourself 6 sterilized half pint jars. Just chuck them in the boiling water canner while you're working and all will be good.
- Place peppers in a large, nonreactive saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 2 minutes, stirring constantly. Remove from heat, and skim off any foam (when it says 2 minutes it MEANS 2 minutes. I've ended up totally ruining jellies by screwing up the timing. Also, don't blow off the part where you skim the foam. This shit's an exact science, and you'll likely end up with syrup instead of jelly if it goes wrong)
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Process in a boiling water canner for 5 minutes. Set on a rack to cool and await the satisfying clunk noise when the can seals. As always, check with the National Center For Home Food Preservation to make sure you don't accidentally kill anyone.