Because of the colors, this was always made around Christmas and served with cream cheese and crackers. I've copied it just as she wrote it. Note her motherly tone: "Wear gloves when grinding the peppers. DO NOT FORGET!" —Chef Lisa
about 5 pints
6 1/2 cups
1 1/2 cups
apple cider vinegar
ground red hot peppers (like poblano), seeds discarded
ground green bell peppers, seeds discarded
bottle fruit pectin, like Certo
In This Recipe
Combine the sugar, vinegar, and ground peppers in a saucepan. Boil for 10 minutes.
Add certo and stir well.
Pour into sterilized jelly jars and keep in the refrigerator for up to 6 months.