Hot Pepper Jelly
1 Cup chopped red bell pepper
1/2 Cup chopped jalapeno pepper
4 Cups white sugar
1 1/2 Cups apple cider vinegar
1 6oz. container of liquid pectin
Remove stems, veins and most seeds of the peppers, but reserve about 2 tablespoons and place in a spice bag. In a large pot over high heat combine bell peppers, jalapenos, sugar, vinegar and spice bag and bring to a rolling boil for 3 minutes. Remove from heat and cool for 5 minutes, discard spice bag and add a dash of cayenne (optional!). Stirring constantly, mix in the liquid pectin packet and let the mixture continue to cool for 3 more minutes. Sterilize and set up your jars, pour in the jelly mixture and top with lids and secure with bands and submerge in a hot water bath for 5 minutes. I like to flip the jars every 30 minutes for about 2 hours to evenly distribute the pepper pieces, otherwise they will all float up to the top. Enjoy!