Nickel Allergy Friendly Pepper Jelly

Total time12 hr 45 min

Prep time20 min

Cook time25 min

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Ingredients

6 servings

1 ½ cups red bell pepper, finely minced (about 2 medium peppers)
½ cup green bell pepper, finely minced (about 1 small pepper)
½ cup jalapeño peppers, finely minced (about 4–5 jalapeños, seeds and ribs removed for medium heat or kept for more heat)
6 ½ cups granulated sugar
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1 ½ cups apple cider vinegar
½ tsp salt
2 pouches (3 oz total) liquid pectin
½ tsp red pepper flakes (optional)

Instructions

1
Sterilize 6 half-pint (8 oz) mason jars by submerging them in a water bath canner or large stockpot filled with water, bringing to a boil, and boiling for 10 minutes. Keep the jars in the hot water until ready to fill. Place the lids in a small saucepan of hot (not boiling) water to soften the sealing compound.
2
Pulse the red bell pepper, green bell pepper, and jalapeños in a food processor until very finely minced — pieces should be no larger than 1/8 inch. Measure the minced peppers after processing; you need exactly 1 1/2 cups red bell pepper, 1/2 cup green bell pepper, and 1/2 cup jalapeño. Adjust quantities as needed.

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