Pepper Jelly

Pepper Jelly
from: Averie Cooks

Ingredients:
1 3/4 cups red pepper, de-seeded and finely diced (1 very large red pepper, the biggest I could find)
1 1/2 cups green pepper, de-seeded and finely diced (1 large green pepper, the biggest I could find)
3/4 cup jalapeno chilies, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)
1 cup apple cider vinegar
31/2 ozs pectin
5 cups white sugar 

Directions:
Prepare the glass jars by sterilizing them.  Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.
Fill a very large stockpot with water and allow it to nearly boil on the stovetop.
Finely chop the peppers by hand (or pulse using a food processor) and add them to a medium-sized 6 to 8-quart stock pot. To the peppers, add the vinegar and pectin (two packets). Place stockpot on the stovetop and bring to a full rolling boil and stir constantly. After a full rolling boil is reached, add the sugar. It will foam and bubble up, and if foam is intense, skim it off with a spoon. Return to a full rolling boil and once full rolling boil is reached boil for exactly 1 minute, stirring constantly. Remove pan from heat.
Quickly ladle jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place the jars loosely into the nearly boiling water (if you have a canning rack, use it and slowly lower jars into pot). The water should cover the jars completely, and should be hot but not boiling when place the jars in. Bring water to a boil, and after it’s boiling, process for 10 to 12 minutes.
After processing, remove jars and place upright on towel to cool completely, and do not disturb them. Choose their resting place wisely, because where ever they are placed, they need to remain undisturbed and untouched until they seal. You may begin to hear loud pops immediately, or within 24 hours and that means the jar has sealed. If you are uncertain if they’ve sealed, after the jars cool, check seals by pressing middle of lid with finger. If the lid is sunken and does not spring back, it’s sealed. If lid springs back, jar is not sealed and refrigeration is necessary.
Unsealed or opened pepper jelly will likely keep for weeks in the refrigerator; and sealed jars of jelly will keep for one year or longer, if stored in a cool, dry place.