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| Preparation Time in Minutes | 20 |
| Cooking Time in Minutes | 20 |
| Servings | 4 pints |
Ingredients:
- 6+ jalapenos depending on how hot you want it
- 1 16oz bag of Sweet Mini Peppers (you can use bell peppers)
- 1 Box Sure Jell, but buy 2 just in case
- 5 cups white sugar
- 1 cup apple cider vinegar
- I remove seeds and membranes from the jalapenos and sweet mini peppers and rough chop, then mince in a food processor. I find a mince is better than a small dice and a lot easier.
- Add minced peppers to a pan and 1 cup apple cider vinegar and bring to a hard boil.
- Once you have a hard boil, add your Sure Jell packet and boil for 1 minute just as the directions on the Sure Jell box say
- Add in 5 cups of sugar and stir constantly so as not to let the sugar burn. Bring to a boil and let boil for about a minute and check with a frozen spoon to see if it starts to firm up.
- Turn off flame and ladle the jelly into sanitized warm jars.
- Wipe the lids with a paper towel and white vinegar to get any jelly off the rim of the jar and place the lids on and tighten.
- Place jelly jars into your water bath and boil for the amount of time according to your elevation. Google it!
- Let cool to room temperature and place in fridge overnight.
Please visit the site for the National Center for Home Food Preservation https://nchfp.uga.edu/ for more information on canning and preserving.
Enjoy!
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