Holiday Pepper Jelly
Yield: 4 jars
INGREDIENTS
- 1 large red bell peppers
- 1 large green bell peppers
- 2 jalapeño peppers
- 1.5 cups of granulated sugar
- 1/2 box of pectin
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 1 tablespoon of Tabañero Extra-Hot Sauce
INSTRUCTIONS
With gloves on, remove the seeds and dice the jalapeno peppers. Do not over chop the peppers. Repeat with the bell peppers and rinse under cool water to ensure all the seeds are gone.
Add chopped peppers, ¼ of sugar, and the pectin to a large pot on the stove over high heat. Stir and then add the water and apple cider vinegar. Bring to a rolling boil.
Add the remaining sugar, stir, and continue boiling for one minute until it reaches a jelly consistency. Add the Tabañero Extra-Hot Sauce.
Allow the jelly to cool, transfer it to a glass jar, and refrigerate. Serve cool with crackers and cream cheese.