Serrano Pepper Jelly

Serrano Pepper Jelly
Yield 7- 8oz jars or 14- 4oz jars

1 cup chopped red bell pepper
1/2 cup chopped green serrano peppers
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin  (original recipe calls for Certo brand)


1-Sterilize jars, lids and rings.  Heat water in large pot or water canner.
2-Remove stems, veins and most of the seeds of the bell and serrano peppers.  Mince in a food processor.
3-In a 5 quart pot over high heat, combine bell peppers, serranos, sugar and vinegar.  Bring to a rolling boil and boil for 3 minutes.  Remove from heat and cool for 5 minutes.  Skim off any foam.
4-Stirring constantly, add the pectin and let the mixture cool 3 more minutes.
5-Pour into hot, sterilized jars and top with lids.  Secure lids with bands and put back in hot water and boil for 5 minutes.  Remove from water and allow jars to cool slowly, creating a vacuum seal.
Tip: let cool, gently remove the ring and dry the lid and rings so that they don't get rusty. place rings back on but don't screw them too tight. Sometimes it has taken 2 weeks for this jelly to set so be patient.