This title is a bit deceiving, since this is really Red Pepper Jelly. I first came across this recipe, around Christmas time last year, on Cooking for your Family. I was very excited about it, but never got around to making it. When red peppers were on sale a week ago, I decided it was the perfect opportunity to try my hand at making some. Let me tell you, this is so easy, it's ridiculous!! And it tastes soooooooo good, LOL. I don't think I'll ever buy red pepper jelly, ever again. My favorite way to eat this, is poured over cream cheese, with crackers. The salty cream cheese paired with the sweet and slightly hot jelly is out of this world. I made a double batch, since I was planning on sharing with my Mom, some friends and to give one to Mr.B's teacher, as an end of school thank you gift.
Submitted by Toby
1 cup chopped red bell pepper (I used one whole pepper)
1/2 cup chopped jalapeno pepper (I used two or three - about 1 cup)
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.