Makes 3 pints
Ingredients:
- 2 red peppers, seeded, finely chopped (about 1-1/2 cups)
- 2 green peppers, seeded, finely chopped (about 1-1/2 cups)
- 10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
- 1 cup apple cider vinegar
- 1 (1.75-ounce) package SURE-JELL pectin
- 5 cups granulated sugar, measured into separate bowl
First, sterilize your jars and lids. Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place all chopped peppers in 8-quart saucepot.
Add vinegar, then stir in pectin.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar and return to full rolling boil.
Boil exactly 1 minute, stirring constantly, then remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads and cover with 2-piece lids. Screw bands tightly.
Let cool at room temperature for about 30 minutes, then refrigerate. This will keep for several months in the fridge, but you can hot-water process the jars if that's your thing! read more words!
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