pepper jelly
INGREDIENTS
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Makes 7 to 8 cups of jelly (I used 3 two-cup jars that I filled entirely, and one two-cup jar that was just over halfway full = just over 7 cups of jelly)
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1 3/4 cups red peppers, de-seeded and finely diced (1 very large red pepper, the biggest I could find)
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1 1/2 cups green peppers, de-seeded and finely diced (1 large green pepper, the biggest I could find)
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3/4 cup jalepeno peppers, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)**
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1 cup apple cider vinegar (I used Bragg’s)
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Two 1.75-ounce packets Sure-Jell pectin (use the Pink “For Less or No Sugar Needed” Recipes box; not the Yellow box)
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5 cups white sugar
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