I love this stuff – it makes one of the best quick appetizers around and an instant gift too. It seems that sweet and jalapeno peppers are abundant in the garden every fall as the frosts start, so it’s a good time to stock up. This is a recipe that we prepare by water bath canning.
1 cup green bell pepper (seeded & diced small)
1 cup red bell pepper (seeded & diced small)
½ cup jalapeno pepper (seeded & diced small – be careful handling the hot peppers, be sure to wash hands well before touching eyes/nose or may want to wear gloves)
1 ½ cups cider vinegar
6 ½ cups sugar
½ tablespoon butter
1 tablespoon red pepper flakes
1 pack liquid pectin
Sterilize canning jars and lids. Prepare hot water bath canner and bring water in canner just to boiling point.
In a large non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 ½ minutes, remove from the burner, and hot pack into ½ pint jars.
Place lids and rings on the jars, and make sure rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout.
Make sure all jars have developed a vacuum before storing (any jars that don’t develop a vacuum should be refrigerated and used immediately). Makes 6 – 7 ½ pint jars.