|
Sterilize 6 (8 ounce) canning jars and lids according to
manufacturer's instructions. Heat water in a hot water canner.
Place red bell peppers, green bell peppers, and jalapeno
peppers in a large saucepan over high heat. Mix in vinegar
and fruit pectin. Stirring constantly, bring mixture to a full rolling
boil. Quickly stir in sugar. Return to full rolling boil, and boil
exactly 1 minute, stirring constantly. Remove from heat, and
skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the
tops. Cover with flat lids, and screw on bands tightly.
Place jars in rack, and slowly lower jars into canner. The water
should cover the jars completely, and should be hot but not
boiling. Bring water to a boil, and process for 5 minutes.
|
