Sweet Hot Jalapeno Jelly

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This stuff is divine. i've been making it for years as a dip for taquitos, flautas, and burritos. i also discovered that if i mix it with sour cream and hot sauce it becomes dipping sauce of the gods. this recipe uses red wine vinegar and lime juice, something i didn't find anywhere here. i pour this into plastic containers with lids and store it in the fridge. it does keep longer than 5 days.

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Steps

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Combine the peppers , jalapenos , sugar , vinegar , and lime juice in a large saucepan over medium heat.

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Heat until warm and sugar is dissolved.

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Pour the mixture in a blender and blend for 5 seconds.

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Return the blended mixture to the saucepan and bring to a boil.

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Skim off any foam that rises to the surface.

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Decrease the heat to low and simmer for 5 minutes.

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Stir in the pectin , increase heat to medium-high , and bring to a boil.

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Remove from heat and cool.

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The jelly will set as it cools down.

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When cool , cover and refrigerate for up to 5 days.

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Ingredients

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red bell pepper, green bell pepper, jalapeno, sugar, red wine vinegar, lime juice, liquid pectin