3 red bell peppers, seeded and chopped
1 dry hot red pepper, seeded and chopped
3 1/2 C sugar
1 C apple cider vinegar
3 oz liquid pectin
Process red peppers with hot pepper until almost pureed. On medium-high heat combine peppers, sugar and vinegar. Simmer for 40 min to reduce, stirring constantly. Add pectin and salt, bring to boil, boil for 1 min, stirring constantly. Transfer into jars, cover and cool to room temperature for 24 hours or until set.
Keeps in the fridge up to 3 week, jarred.
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