Pepper Jelly

Pepper Jelly 

3/4 lb (340 grams) jalapeño peppers, stemmed and seeded about 12 medium 

OR 

3 sweet peppers, red, yellow or orange, stemmed and seeded 

OR 

Combination there of depending on how hot you like it

2 cups (500 ml) cider vinegar, divided 

6 cups sugar 

2 pouches Bernardin liquid pectin 

Food colouring, optional

Sterilize 5 - 250 ml mason jars and set aside 

In a blender or food processor, purée peppers with half of vinegar.  Pour purée into a large saucepan, add remaining vinegar and sugar. Over high heat, bring to a boil and boil for 10 minutes, stirring constantly. Stir in liquid pectin, return mixture to a full roiling boil, boil 1 minute longer.  Remove from heat, add food colouring, if using and skim off foam. 

Quickly pour jelly into hot jars to within 1/4 inch of top of jar. Wipe jar rim removing any food residue. Centre sealing disk on jar rim, screw band down until resistance is met the increase to fingertip tight. 

Place in a hot water bath at 350 degrees for 15 minutes.