1/2 a red bell pepper, minced
1 red chili, minced
1 lemon (zest and juice only)
3/4 cup water
1/4 cup apple cider vinegar
1 1/4 cups sugar
Peel or cut the rind off of two oranges. Slice the rind into thin strips.
Remove and discard the peel and the most of the white membrane from the rest of the oranges. Cut the oranges into sections, then into quarters.
Pour the water and apple cider vinegar into a pot and turn on the heat to medium high. Toss in the chopped chilies, peppers, sliced orange rind, lemon zest and lemon juice into the pot.
As soon as the mixture starts to boil, reduce the heat to medium, then add the cut orange sections and sugar.
Allow the mixture to simmer, stirring occasionally and scraping the bottom of the pan to keep it from burning.
As soon as it starts to thicken up, turn down the heat to low.
Test the consistency of the jelly by setting aside about half a teaspoon and allowing it to cool.
If the jelly is still runny, let it simmer a bit longer and keep testing every 5 minutes or so.
Once you are happy with the consistency, put the sauce into a jar (or jars). Let it cool completely.
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped green bell pepper
1 1/2 cup white vinegar
6 1/2 cups white sugar
2 packets liquid pectin (6 tablespoons)
3 Pint Sized canning jars – sterilized (or 6-7 Half Pint Sized canning jars)
Combine the first 4 ingredients in a large stainless steel sauce pan.
Bring mixture to a boil, and boil for 6 minutes, stirring constantly.
Add the pectin and continue boiling and stirring for an additional 3 minutes.
Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.
Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.
3 cups red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1/4 cup jalapeño pepper, finely chopped
1 cup apple cider vinegar
1 (1.75 ounce ) package SURE-JELL powder pectin*
5 cups white sugar
Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. Begin heating your water in a hot water canner for processing.
Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a boil and boil for one minute. Remove from the heat and skim off any foam.
Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
Remove the jars and allow them to cool completely.