|finely chopped red of other sweet bell peppers
|finely chopped green bell pepper or similar
|finely chopped hot peppers
|apple cider vinegar
Combine peppers, vinegar, and pectin in a sauce pot and bring to a boil.
Add sugar and boil for 2 – 3 minutes. Remove from heat and skim.
Fill jars with hot jelly and refrigerate. You can also process the jelly for 5 minutes in a water bath to store unrefrigerated for up to a year.