| Ingredients | |
|---|---|
| 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 | water |
| 2 cups | sugar |
| 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.
