1 chopped green bell pepper
3 chopped jalapenos
1 1/2 cups apple cider vinegar
tsp red pepper flake, optional
6 cups sugar
3 ounces pectin from the 6 oz pack(recommended: Certo)
Special Equipment: 8 (1/2-pint) canning jars with lids and canning equipment (for pulling jars and lids out of water)
Combine peppers, vinegar, sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin. Pour into sterilized jars and seal*.
*Wash canning jars and lids. Boil jars in lids for 10 minutes with water at least 1" over all items. Remove jars from water and fill with jelly, place lid on top and screw top on but do not tighten. Put jars back into boiling water for 10 minutes. Take out of water and let rest on the counter, you should hear the lids popping as they seal.
*Ball canning guide.
http://www.freshpreserving.com/guides/IntroToCanning.pdf
Recipe from: (I made a couple changes)
http://www.foodnetwork.com/recipes/paula-deen/pepper-jelly-recipe/index.html
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