Hot Pepper Jelly

Somewhere between sweet and savory, this jelly is great on a sandwich or with aged gouda.
A close up image of an assortment of hot peppers, sweet bell peppers, and other varieties.
3 cupsfinely chopped red of other sweet bell peppers
1 cupfinely chopped green bell pepper or similar
1/4 cupfinely chopped hot peppers 
1 cupapple cider vinegar
1 tbspwater
2 cupssugar
1 tbspPaloma’s Pectin

Combine peppers, vinegar, and pectin in a sauce pot and bring to a boil.

Finely chopped sweet bell peppers, green bell pepper, and hot peppers in a pot.

Add sugar and boil for 2 – 3 minutes. Remove from heat and skim.

Sugar being added into pot with finely chopped peppers over stove.

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. 

Hot pepper jelly being placed in jars for storage.