Servings: 7 to 8 pts

1# of Peppers before deseeding - 1 Large Bell Pepper (Red or Orange only) and any other peppers to equal the 1 pound. Example: 1 Red Bell Pepper, 2 Jalapeno’s, 4 Habanero’s, 3 Hungarian Wax. Mix and match just make sure you total 1 pound. 1# of Peppers before deseeding - 1 Large Bell Pepper (Red or Orange only) and any other peppers to equal the 1 pound. Example: 1 Red Bell Pepper, 2 Jalapeno’s, 4 Habanero’s, 3 Hungarian Wax. Mix and match just make sure you total 1 pound.
2 c. vinegar (white or cider both work) 2 c. vinegar (white or cider both work)
6 cups of sugar 6 cups of sugar
1⁄2 tsp of butter 1⁄2 tsp of butter
1 box powdered pectin OR 6 Tbsp Ball Real Fruit Classic Pectin Powder (this is what I use) 1 box powdered pectin OR 6 Tbsp Ball Real Fruit Classic Pectin Powder (this is what I use)

Using gloves, remove stems, veins and most seeds from peppers (I leave a few bell pepper seeds because it looks good). Chop peppers in a food processor with a 1 cup of vinegar. Bring peppers, remaining 1 cup vinegar, pectin and butter to a full boil. Add sugar and boil for 1 min., stirring constantly. Remove from heat.
Pack in sterilized jars. Leave about ½” headspace. Wipe rims. Add lids and process in a water bath for 10 minutes (be sure to check the processing time for your altitude...this is based on my elevation of 1,500 ft.

Don’t use green or yellow bell peppers, they make an ugly greenish jelly...stick with red or orange.  Don’t use green or yellow bell peppers, they make an ugly greenish jelly...stick with red or orange.
Only use 1 bell pepper, the rest need to be hot types (jalapenos, serranos, wax, shishito, poblano, manzanillo, habaneros, etc). 4 habaneros is a good range for most people...I use 6 but we like spicy around here.  Only use 1 bell pepper, the rest need to be hot types (jalapenos, serranos, wax, shishito, poblano, manzanillo, habaneros, etc). 4 habaneros is a good range for most people...I use 6 but we like spicy around here.
Be sure to use exactly 1# of peppers (before de-stemming & chopping)  Be sure to use exactly 1# of peppers (before de-stemming & chopping)
I have tried this with Liquid Pectin and the fruit/peppers ends up floating. The powdered pectin works very well and still looks clear (or clear enough).  I have tried this with Liquid Pectin and the fruit/peppers ends up floating. The powdered pectin works very well and still looks clear (or clear enough).