A delightful jelly with a spicy kick, perfect for spreading on crackers or pairing with cream cheese.
Chop the green bell peppers and jalapeño peppers finely.
Wear gloves when handling jalapeños to avoid irritation.
Combine the chopped peppers, sugar, and cider vinegar in a large saucepan.
Stir well to ensure the sugar dissolves evenly.
Bring the mixture to a boil and let it boil for 5 minutes.
Keep an eye on the mixture to prevent it from boiling over.
Remove from heat and let it cool for 30 minutes.
Cooling helps the flavors meld together.
Add the pectin to the mixture and return to heat.
Stir constantly to avoid lumps.
Bring the mixture to a rolling boil for 1 minute.
A rolling boil means the mixture continues to boil even when stirred.
Pour the hot jelly into sterilized jars, leaving 1/2 inch of space at the top.
Use a funnel for easier pouring.
Seal the jars with lids and process in a boiling water bath for 5 minutes.
Ensure jars are fully submerged in water.
Let the jars cool undisturbed for 12-24 hours.
Check the seals after cooling; a properly sealed jar lid will not flex.
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