Scale

1 green bell pepper, finely chopped.

1 yellow bell pepper, finely chopped.

1 red bell pepper, finely chopped. *You want your bell peppers to equal at least 4.5 cups.

1/4 cup of jalapeno peppers, finely chopped.

1 cup of Apple cider vinegar.

1 package of fruit pectin or 1/3 a cup of bulk pectin.

5 cups of sugar.

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Get your water bath canner and add water about halfway.
Clean and sterilize your mason jars and lids in boiling water.
Finely chop the green, yellow and red bell peppers.
Finely chop the jalapeno peppers.
Add bell peppers and jalapeno peppers to a large pot.
Add one cup of apple cider vinegar and the fruit pectin.
Bring to a boil and continue the boil until you can no longer stir it down.
Turn the heat down and add 5 cups of sugar.
Again boil until it can no longer be stirred down. Remove from heat.
Add mixture to mason jars leaving 1/4 inch head space.
Add lids and bands and add to the water bath canner.
When water comes to a boil, time it for 10 minutes.
After the time is up, turn the heat off and remove the jars.
Leave jars alone for at least 24 hours. You should hear jars start to pop as the lids are being sealed.

This makes 5, 8 ounce jars of jars of jelly.

Higher altitudes require longer boiling times in the canner.