3cupsfinely chopped hot peppersmix of jalapeños and habaneros
2cupsfinely chopped bell peppers
6cupswhite sugar
2cupsapple cider vinegarwhite vinegar is fine too
1packagepowdered pectinsuitable for high sugar recipes
Instructions
Prep jars. Start by sterilizing or heating the jars and lids according to the manufacturer's instructions. Keep the jars hot until ready to fill.
Combine ingredients. In a large pot, combine the chopped peppers, apple cider vinegar, and pectin. Stirring frequently, bring the mixture to a boil over high heat.
Add sugar. Once boiling, add the sugar all at once. Return the mixture to a full rolling boil, one that cannot be stirred down, and boil for 1 minute, stirring constantly.
Fill jars. Using a ladle and canning funnel, carefully fill the hot jars with the jelly, ensuring even distribution of the pepper pieces and leaving a ¼-inch headspace. Wipe the rims clean, place the lids on, and screw the rings on until fingertip-tight.
Process. Place the filled jars in the waterbath canner, making sure they are completely submerged under water. Bring to a boil and process for 10 minutes (adjust time for altitude if necessary).
Cool. Remove the jars from the canner and set them on a towel or cooling rack. Allow the jars to cool for 24 hours. Check the seals, label the jars, and store them in a cool, dark place.
Notes
Serve with cream cheese on crackers for a quick appetizer, use as a glaze for grilled meats, or stir into sauces for an added flavor boost.