Sweet Hot Jalapeno Jelly - cooking recipe

Ingredients

1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/3 cup chopped seeded jalapeno
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin

Preparation

Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
Skim off any foam that rises to the surface.
Decrease the heat to low and simmer for 5 minutes.
Stir in the pectin, increase heat to medium-high, and bring to a boil.
Remove from heat and cool. The jelly will set as it cools down.
When cool, cover and refrigerate for up to 5 days.