Prep: 12 minutes
Cook: 19 minutes
2 red bell peppers, cut into 1-inch pieces
½ sweet onion, cut into 1-inch pieces
6 medium jalapeno chiles, seeded and minced
1 (1.75-ounce) package powdered pectin
1 cup apple cider vinegar
5 cups sugar
1. Process bell pepper and onion in a food processor 1 minute or until pureed.
2. Combine red pepper puree, jalapeno chile, pectin, and vinegar in a large Dutch oven; bring to a rolling boil. Quickly stir in sugar, and boil 4 minutes, stirring constantly. Remove from heat.
3. Quickly pour hot jelly into hot sterilized jars, filling to ¼ inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Makes 6 half-pints.
Recipe adapted from DamGood Sweet (Tauton, 2009) by David Suas and Raquel Pelzel.