2 ½ cups finely chopped Bell peppers1 ½ cups finely chopped Jalapeño peppers
1 cup vinegar (5 % acidity)
5 cups sugar
1/3 cup (well rounded) Dutch Jell **See note
Combine all peppers and vinegar in a large heavy bottomed pan, over medium heat, add Dutch Jell and stir well with a wooden spoon, bring to boil, add sugar all at once. Stir till dissolved, bring back to a rolling boil, and boil for 5 minutes if using Dutch Jell and 1 minute if using Sure Jell. Ladle into hot half-pint jars, wipe rim and cover with lids, process in hot water bath for 10 minutes. Remove from water and cool, check for seal!
**Note: Dutch Jell can be found in bulk at many health food stores if you can’t find it substitute one small box regular Sure Jell.
**This recipe is written for people who have canned before, if you haven’t I suggest researching home canning procedures first!
|Especially good on warm buttered cornbread!|