* 3/4 finely chopped red bell pepper
* 3/4 cup chopped jalapeno peppers (red & green)
* 1 Serrato chili pepper
* 5 cups white sugar
* 1 1/2 cups apple cider vinegar
* 1 (6 fluid ounce) container liquid pectin
Remove stems, veins and seeds from all the peppers. Chop them very very finely, set aside.
In a 5-quart
Pour into hot, sterilized jars and top with sterilized lids.
Secure lids with bands and allow jars to cool slowly to seal. If you want to be sure that the peppers are even throughout the jars use Room Temperature peppers (not cold!) and flip the jars every 30 minutes when they are cooling.
Makes about 6 half pints.
Do NOT Double the Recipe, it won't set.