Bright Pepper Jelly

Ingredients:

2 1/4 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1/2 cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce each) package powdered pectin (or 2 if you want a thicker jelly)
5 cups white sugar

Equipment needed:
6 or 7 (8-ounce or half-pint) canning jars
tongs (preferably with rubber bands around the ends to improve grip)
a large stockpot or canner (with room for your jars to be fully submerged with 2 inches of water above the top of the jars)
a dish towel or rack to keep the jars off the bottom of the pot

Instructions:

Note: Do not adjust the amount of sugar and vinegar in canning recipes. Always use gloves when chopping jalapenos or other hot peppers and avoid touching your eyes or face. Wash your hands and surfaces immediately when finished.

Prepare ingredients: Chop the peppers by hand and then drain them in cheesecloth to remove excess moisture. Set them aside while you sterilize your jars. You can also measure out sugar and vinegar so that you’re prepared.

Sterilize your tongs and 7 (8-ounce) canning jars: Place rubber bands on the end of the tongs, which will make it easier to grip your jars. Boil the ends of the tongs for 5 minutes to sterilize them. Sterilize your jars, lids, and rings by running them through a short cycle on the dishwasher or using the oven method or boiling water method (see below). No matter which method you choose, time them to be finished when your jelly is ready (preparing the jelly takes about 15 minutes) so that you can put the hot preserves into hot jars.

Oven method: Preheat the oven to 175 degrees F. Wash the lids and jars with hot, soapy water and rinse them. Line the lids and jars up on a baking sheet (open sides up) and bake them for 25 minutes.

Stovetop method: Wash the lids and jars with hot, soapy water and rinse them. Boil the jars and lids covered with water for 15 minutes.

While jars sterilize, make jelly: Place all of the peppers into a large saucepan over high heat. Add the vinegar and fruit pectin and bring the mixture up to a full rolling boil, stirring constantly. Stir in the sugar and return the mixture to a full boil. Boil exactly 2 minutes, continuing to stir constantly. Remove the mixture from the heat and skim off any foam before carefully and quickly ladling the jelly into hot, sterile jars. Fill each jar to within 1/4 inch of its top. Cover each jar with a flat lid and screw on its ring.

Process your jars: Slowly lower the jars with tongs into a large stock pot or canner with a rack or a folded towel inside so the jars do not touch the bottom. Cover the jars with hot water that isn’t boiling (the water depth should be about 2 inches above the top of the jars — and make sure your pot is large enough that it won’t boil over when the water boils). Bring the water to a full boil and process the jars for 5 minutes before removing them with tongs and cooling completely. Hearing the jars pop while they cool is normal — this is the sound they make while they’re sealing!

Store in a cool dark place until you’re ready to serve over crackers with cream cheese, or on hot buttered toast. For best quality, use within a year. Refrigerate jars after opening for up to 1 month.