All the rain has been good for the peppers! This is one of our favorite ways to preserve them! If you've never tried Jalapeno jelly before just keep in mind it isn't jelly for peanut butter sandwiches', but try it on warm cornbread and we think you'll be pleasantly surprised!
2 ½ cups finely chopped Bell peppers
1 ½ cups finely chopped Jalapeño peppers
1 cup vinegar (5 % acidity)
5 cups sugar
1 box Sure-jell pectin OR 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 we suggest researching home canning procedures first!