A delightful jelly combining the sweetness of bell peppers with the heat of jalapeños, perfect for spreading on crackers or as a glaze for meats.
Chop the red and green bell peppers and jalapeños into smaller pieces.
Wear gloves when handling jalapeños to avoid irritation.
Blend the chopped peppers with the vinegar in a food processor until smooth.
Blend in batches if your food processor is small.
Pour the blended mixture into a large pot and add the sugar.
Stir continuously to prevent the sugar from sticking to the pot.
Heat the mixture over medium-high heat, stirring until the sugar dissolves.
Do not let the mixture boil at this stage.
Bring the mixture to a boil and let it boil for 3 minutes.
Stir occasionally to ensure even cooking.
Stir in the pectin and return to a full boil for 1 minute.
Ensure the pectin is fully dissolved for proper setting.
Remove from heat and skim off any foam from the surface.
Foam can affect the clarity of the jelly, so remove as much as possible.
Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace.
Use a funnel to make pouring easier and cleaner.
Seal the jars and let them cool completely before storing.
Ensure the lids are tightly sealed to maintain freshness.
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