3 oz. fresh jalapeño peppers (85g)
3 oz. red bell pepper (85g)
3 oz yellow bell pepper (85g)
3/4 cup apple cider vinegar (180ml)
3 cups sugar (600g)
1 pouch liquid pectin (85ml)
Remove the stems and seeds from the peppers. Mince the peppers and place in a 2 qt. (2l) saucepan. Add the cider vinegar and sugar and stir.
Place the saucepan on the stove, and heat over medium flame, stirring constantly. When the mixture comes to a full boil, allow to cook for 1 minute. Stir so that the mixture does not boil over. Stir in the pectin and allow to cook for another minute. Remove from the heat and allow to cool completely.
Although Hot Pepper Jelly can be water-bath processed and canned in glass jars, this is a small batch recipe. Once the jelly is cooled, store in the refrigerator in an airtight container. Use within 90 days of making it.