A flavorful and spicy jelly perfect for pairing with cheeses or as a glaze.
Blend the chili and bell peppers with half of the vinegar until smooth.
Wear gloves when handling chili peppers to avoid irritation.
Pour the pepper mixture into a saucepan and add the remaining vinegar and sugar.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
Keep an eye on the mixture to avoid overcooking.
Stir in the pectin and boil for another minute.
Ensure the pectin is fully dissolved for proper setting.
Remove from heat and skim off any foam.
Skimming foam ensures a clear jelly.
Ladle the hot jelly into sterilized jars, leaving some headspace.
Use a funnel for easier pouring.
Seal the jars and process them in a boiling water canner for 10 minutes.
Ensure jars are fully submerged during processing.
Let the jars cool at room temperature for 24 hours before storing.
Check the seals to ensure proper preservation.
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