Our Signature Pepper Jelly

Ingredients

• 2 cups (500 mL) green bell pepper pieces (1 inch/2.5 cm)
• 2 cups (500 mL) red bell pepper pieces (1 inch/2.5 cm)
• 1 1/2 cups (375 mL) apple cider vinegar
• 6 1/2 cups (1.625 L) sugar
• 2 tsp (10 mL) red pepper flakes
• 2 pouches liquid pectin

Directions

1. In a blender, pulse bell peppers with vinegar until peppers are finely chopped and mixture is slushy in consistency. Measure 4 cups (1 L) pepper mixture into a Dutch oven. Add sugar and red pepper flakes; stir to combine. Bring mixture to a full rolling boil over high heat, stirring constantly. Immediately stir in liquid pectin. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.