No-Fail Pepper Jelly

Finely chop and seed the Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper, and Jalapeño according to the measurements above.

Place all the chopped peppers in a fine mesh strainer or colander and allow them to drain for at least 10 minutes. This helps reduce the water content for better gelling.

Place the drained, finely chopped peppers in a large saucepan over high heat.

Mix in the Apple Cider Vinegar and the powdered fruit pectin. Stir constantly.

Bring the mixture to a rolling boil. Remove from heat.

Add the sugar to the pepper mixture.

Return the saucepan to high heat and stir constantly until the mixture reaches a rolling boil.

Once the jelly is at a rolling boil, start timing. Your pepper jelly will typically need to boil for 5 to 10 minutes due to the high water content of the peppers.

To test for set: place a teaspoon of the boiling jelly onto a small plate and put the plate into the refrigerator or freezer for 1-2 minutes.

Check the plate—if the jelly firms up quickly and doesn't run when the plate is tilted, it is ready.

If it does not firm up, continue boiling for another minute, then re-test. Once the jelly reaches the desired set, remove from heat.

Skim any foam off the top of the jelly.

Ladle the jelly evenly into sterile jars, filling to 1/4 inch from the top of the jar.

Cover immediately with flat lids and screw on the screw bands tightly.

Place jars into a canner with hot water (not boiling) that completely covers the jars.

Cook on high heat to reach a boil. Process for 5 minutes.

Remove the jars from heat.

When the jars are completely cooled, check the seals by pressing the centers of the lids with your finger.

If the lid springs back when pressed, the lid is not sealed, and refrigeration is necessary.