• 1 cup chopped red bell pepper
  • 1/2 cup chopped jalapeno pepper
  • 5 cups white sugar
  • 1 1/2 cups apple cider vinegar
  • 1 (6 fluid ounce) container liquid pectin

Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Use gloves or avoid touching your face after handling peppers. Mince peppers in a food processor (and keep your face away from the opening of the food processor.)

In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar.

Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids.

Process in a water bath for at least 15 minutes to create pressure seal.

Makes 6 1/2-pint jars.

(Note:  Do not double recipe.  It will not set up correctly.)