Prep
30-60 MINS
Cook
15 MIN
Calories
25
Ingredients
2 medium
red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium
green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large
jalapeño peppers, seeded, finely chopped (about 1 cup)
1/2 cup
HEINZ Apple Cider Vinegar
1/2 cup
water
3 cups
sugar, measured into separate bowl, divided
1/2 tsp
butter or margarine
Instructions
Step 1
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Step 2
Place red, green and jalapeno peppers, vinegar and water in 6- or 8-qt. saucepot.
Step 3
Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin. Add to pepper mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Step 4
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)