This is my brother’s recipe. It’s always a favorite and goes well with cream cheese and other cheese dips.
Need 3 fresh jalapenos, seeded and chopped
1/2 green pepper, seeded and chopped
3 cups sugar
1/2 cup cider vinegar
6 ounce package liquid fruit pectin (one of two packages that normally come in a box)
2 Tablespoons fresh lime juice
Process peppers in food processor or blender until smooth. Combine pepper puree, sugar and vinegar in non aluminum sauce-pan. Bring to boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat and skim off foam with metal spoon. Pour in hot sterilized jars to 1/4 inch from top then seal. Wipe off any excess and refrigerate. I always wait until jars cool and tops pop so i know there is a good seal before I put in fridge. Makes 3 pints.
I also normally double or triple the recipe because its easy.You can use red peppers or red jalapenos for a little different color to the jelly. Add kick by including some of the jalapeno seeds in puree. Enjoy!