Ingredients
4 small (or 3 large) bell peppers (red or green)
10 jalapeño peppers
habanero peppers (optional)
1 1/2 cups apple cider vinegar
6 cups sugar
1/4 cup lemon or lime juice (or just a squeeze)
1 package liquid pectin (like Certo)
red or green food coloring (optional)
Preparation
Devein and deseed all the peppers. Puree them as fine as you like in a food processor or blender. I usually process them until only a few chunks are left. In a large pan, add the peppers, cider, lemon/lime juice, and sugar. Bring to a really strong boil. Add the liquid pectin and return to a boil. Boil for one minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Add food coloring & stir. Put the mix into hot sterilized jars. Follow your preferred canning method (hot water bath or pressure cooker).
Tips: Adding habanero peppers makes this a “definite” spicy - otherwise it is fairly mild. Have a container ready next to the pot to put the foam in when skimming it off. Depending on how much pepper/juice you end up with, you might need to use additional sugar/pectin. I’ve had several batches that turned out more soupy than jelly. Still worked good as a BBQ glaze, though.
