Instructions:
- Prepare the Jars:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them in hot water until ready to use.
- Prepare the Peppers:
- In a food processor, finely chop the jalapeño peppers and bell peppers. Be cautious of the fumes and avoid touching your face after handling jalapeños.
- Cook the Mixture:
- In a large pot, combine the chopped peppers, sugar, and apple cider vinegar. Bring the mixture to a boil over high heat, stirring constantly to dissolve the sugar.
- Boil and Simmer:
- Once the mixture reaches a rolling boil, reduce the heat and simmer for about 10 minutes. Stir occasionally to prevent sticking.
- Add Pectin:
- After simmering, return the mixture to a rolling boil and add the liquid pectin. Boil hard for 1-2 minutes, stirring constantly.
- Test for Doneness:
- To check if the jelly is ready, you can use the cold plate method. Place a small spoonful of jelly on a cold plate and let it sit for a minute. If it gels and wrinkles when pushed with your finger, it is ready. If not, continue boiling for another minute and test again.
- Fill the Jars:
- Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
- Seal the Jars:
- Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process the Jars:
- If you want to store the jelly for an extended period, process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged in water.
- Cool and Store:
- Remove the jars from the water bath and let them cool on a towel or cooling rack. Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
- Label and Store:
- Label the jars with the date and store them in a cool, dark place. Refrigerate any jars that didn’t seal properly and use them within a few weeks.