Hot Pepper Jelly

from the kitchen of Stephanie

This jelly is great over cream cheese and served with crackers or tortilla chips.   So yummy!

2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender.  Combine peppers, vinegar and sugar in large pan.  Bring to full boil for 8-9 minutes, stirring constantly.  Remove from heat, add pectin.  Mix well and return to heat.  Boil for 2 more minutes.  remove from heat.  Ladle into jars.  Process for 5 minutes.  Makes 3-4 pints.