Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 1/2 cup coarsely chopped jalapeno peppers
• 1/2 cup coarsely chopped bell pepper
• 3 cups granulated sugar
• 1/2 cup apple cider vinegar
• 2 Tbsp. fresh lime juice
• 1 (3 oz.) pkg. liquid pectin

Directions

1. Process peppers in a food processor for 1 minute or until almost smooth, stopping to scrape down sides.

2. Transfer pureed peppers to a 4-quart nonreactive saucepan. Add sugar and vinegar to pan and bring to a rolling boil over medium-high heat, stirring to dissolve sugar. Boil 3 minutes, stirring occasionally. Stir in lime juice and pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and let foam settle for a minute or two. Skim off and discard any foam.

3. Ladle into clean canning jars. Let cool 1 hour. cover and chill. Store in refrigerator up to 3 weeks.

4. Makes 3 (1/2 pint) jars

5. Note: Can use other vinegar as long as it is 5%

6. acidity.

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