1 large red bell pepper
1 jalapeno chili
2 cups sugar
1/2 cup apple cider vinegar
2 ounce liquid fruit pectin

Slice peppers in half and remove the seeds and membranes from the peppers. Place the peppers in a small food processor or blender and puree until liquefied. Add the pepper puree, sugar and vinegar in a small saucepan and bring to boil. Add the pectin and return to boil. Cook for 1 minute and pour into a glass jars with tight fitting lids and seal. Place jelly in the refrigerator to cool. (It's alright to wash and re-use glass jars from other store bought containers. Glass jars should be sterilized or boiled prior to use and lids should be put on while jelly is hot and it will form a seal. Jelly lasts refrigerated for 4-6 weeks.

Makes 8-10 servings
Serving Size: 2 ounces