Ingredients
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1/2 cup red bell pepper, very finely chopped
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1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
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3 cups sugar
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3/4 cup cider vinegar
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1 (3 ounce) package certo liquid pectin
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1/2 cup green bell pepper, very finely chopped
Instructions
- Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
- Bring to a boil, stirring, until the sugar is dissolved.
- Stir in the pectin and cook for another 1 to 2 minutes.
- Remove from the heat.
- Let cool until slightly thickened.
- Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
- Keep covered in the refrigerator for up to 3 months.