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This recipe makes enough for about four cups but you can always double the ingredients if you want more. This only takes a few minutes to make and can be stored for two weeks. It will smell so wonderful, you won't want to wait to try some!

Let's Get Started!

The Ingredients To Gather: 

8 jalapeno peppers
12 oz of assorted  bell peppers
2 cups white or cider vinegar
3 cups sugar
1 box no sugar needed pectin

The Step By Step Directions To Follow:

Wash  jalapenos, trim the stem end off. I recommend using gloves when doing this and be sure to not touch you face with doing this. The juice will cause your face to burn if you touch it.
Remove  seeds from  jalapenos if you want a milder jelly. I only used the seeds from ½ of a jalapeno and it was mild.
Give  jalapenos a rough chop, place them in  food processor. Pulse until finely minced.
Pour t peppers into  heavy bottomed stock pot.
Wash, trim  bell peppers,  remove  inner ribs, seeds. Give them a rough chop, add them to  food processor. Pulse until finely minced.
Add  bell peppers to  pot with  jalapenos.  Add in  vinegar and sugar; stir to combine.
Bring it up to a boil, sprinkle in  pectin while stirring. You don't want to get lumps of pectin. Then boil while stirring for one minute. Remove from heat.
Ladle  hot liquid into clean jars. Set aside, allow to cool before capping, refrigerating.
If your pepper bits float to the top, give  jelly an occasional stir as it cools to distribute them more evenly.
When  jelly is cool, cap, refrigerate the jars. They will thicken as they cool, and even more as they chill.

Enjoy!

This homemade hot pepper jelly is so easy and delicious, you will want to make it as often as possible! Have you made this recipe yet?

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Article Source: Real Mom Kitchen