Pepper Jelly - cooking recipe

Ingredients

1/2 cup red bell pepper, very finely chopped
1/2 cup green bell pepper, very finely chopped
1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
3 cups sugar
3/4 cup cider vinegar
1 (3 ounce) package certo liquid pectin

Preparation

Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
Bring to a boil, stirring, until the sugar is dissolved.
Stir in the pectin and cook for another 1 to 2 minutes.
Remove from the heat.
Let cool until slightly thickened.
Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
Keep covered in the refrigerator for up to 3 months.