Ingredients
1 cup sweet red peppers, finely chopped
1 cup sweet green peppers, finely chopped
2 jalapeno peppers, minced (optional)
½ cup cider vinegar
½ tsp hot pepper sauce, or ¼ tsp red chill pepper flakes
½ cup granulated sugar
2 pouches liquid pectin, (85 ml)
Preparation
In a Dutch oven or large heavy bottomed pot, stir together the sweet and jalapeno peppers, vinegar, hot pepper sauce and sugar.
Bring to full boil over medium heat, stirring constantly. Boil gently for 5 minutes.
Remove from heat and let it stand for 20 minutes, stirring constantly.
Once again, return to full boil over high heat, stirring constantly.
Immediately stir in the pectin and continuously boil hard for 1 minute, stirring constantly.
Remove from heat and skim off any foam. Stir for 5 to 8 minutes and ladle the mixture into prepared jars to within ¼ inch of the rim.
Wipe the rims and apply prepared lids and rings. Tighten just until fingertip tight and process the jars in a canning rack under hot water for 5 minutes.
Let the jars rest at room temperature until set.
Serve this yummy spread with some crackers on the side!
