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Total Time: 30 Min
Yield: 4 cups
Wash Jalapenos and trim stems off. Remove seeds if you want it milder. Give them a rough chop. Then pulse in food processor until finely minced.
Be careful fumes will be strong wash your hands.
Put peppers in a heavy bottom pot. Do the same thing with the colorful peppers. Add them to the jalapeno peppers.
Add vinegar and sugar to the pot. Stir to combine. Bring pot up to a good boil. Then add pectin. Boil stirring 1 minute
Ladle hot liquid into jars. Set aside to cool before capping and refrigerating. When jelly is cool. Cap and rrefrigerate. It will thicken as it cools. This makes 4 cups.
I put mine in the canner for 15 minutes. That way it will last longer. I also doubled this recipe as the whole family goes crazy for it when I make it and I can't keep enough of it.
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