4 cups finely chopped sweet bell pepper
1/4 cup finely chopped hot pepper (if desired!)
1 cup apple cider vinegar
1 (1.75 ounce) package SURE-JELL powder pectin*
5 cups white sugar
Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a boil and boil for one minute. Remove from the heat and skim off any foam. Store in the refrigerator up to 3 months or can for long term storage.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.