|3 cups||finely chopped red of other sweet bell peppers|
|1 cup||finely chopped green bell pepper or similar|
|1/4 cup||finely chopped hot peppers|
|1 cup||apple cider vinegar|
|1 tbsp||Paloma’s Pectin|
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.