Homemade Hot Pepper Jelly

Sterilize clean ball canning jars and tight fitting lids in boiling water.

Place Jalapeño Pepper (1/4), Green Bell Peppers (1 1/4 cups), Red Bell Peppers (1 1/2 cups) and Yellow Bell Pepper (1 cup) in a large saucepan over high heat. Mix in Apple Cider Vinegar (1 cup) and Fruit Pectin Powder (11 tsp) Stir constantly. Bring to a rolling boil. Remove from heat.

Add Granulated Sugar (5 cups) and place back on high heat. Return to a rolling boil for 1 minute. Remove from heat. Skim off any foam from top.

Ladle jelly evenly into sterile jars, filling to 1/4 inch from top of jar. Cover with flat lids and screw on screw bands tight.

Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes.

Remove from heat. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)