Instructions

1. Begin by washing the red bell peppers thoroughly. Remove the stems and seeds, then finely chop them until you have about 4 cups of chopped peppers.
2. In a large saucepan, combine the chopped red bell peppers, granulated sugar, apple cider vinegar, lemon juice, pectin, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring constantly to ensure that the sugar dissolves completely.
4. Once boiling, reduce the heat to low and allow the mixture to simmer for 30 minutes, stirring occasionally, until it thickens slightly.
5. After 30 minutes, remove the saucepan from the heat and let the mixture cool for about 5 minutes.
6. Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace at the top. Clean the rims of the jars for a proper seal.
7. Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure they are preserved.
8. Carefully remove the jars from the water bath and let them cool completely on a clean kitchen towel or cooling rack before storing them in a cool, dark place.
9. Your sweet and tangy red pepper jelly is now ready to be enjoyed! It pairs wonderfully with cream cheese on crackers, adds flair to sandwiches, or can be used as a glaze for meats.