Home Made Pepper Jelly

What you got to have:

1 C FRESH diced Jalapenos (Food Processor)

1 C Diced Green Bell Pepper (Food Processor)

2 C Apple Cider Vinegar

2 Pouches (3 oz each) liquid pectin

Sterilize:

1. Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water.

2. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

Cook:
1. In a large pot combine vinegar, chopped jalapeno peppers & Bell Peppers & sugar. Bring to a full boil stirring constantly.
2. Stir in the liquid pectin and return to a full boil. Boil for 1 minute.
3. Remove from heat and skim off any foam. Ladle into the hot jars and seal.
4. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

Serve:
Spoon over Cream Cheese and eat with Ritz or Wheat Thins