Jalapeño Jelly

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Ingredients

24-26	-	Jalapeños
4	-	Bell Peppers
2	-	1.75oz. Sure-Jell (ForUse in Less or No Sugar Needed Recipes)
3 cups	-	Apple Cider Vinegar
8 1/2 cups	-	Sugar

Directions

• Sterilize 10-12 1/2 pint jars, heat water in a water canner
• Remove Seeds from Jalapeños and Bell Peppers, place in food processor or blender to chop finely
• In a large saucepan, combine vinegar, chopped peppers and Sure-Jell. Bring to a rolling boil, boil 1 minute.
• Stir in Sugar, return to a rolling boil and boil 1 minute.
• Put into jars leaving 1/4 head space, wipe ring and add lids
• Place in water bath canner, and hot water bath for 5-7 minutes