Pepper Jelly and Honey Cornbread
Pepper Jelly 2 C. finely chopped red bell pepper 1 C. finely chopped green bell pepper 1/4 C. finely chopped jalapeno 1 C. apple cider vinegar 1 box pectin (1.75 ounce) 5 c. white sugar Sterilize 6 canning jars (8oz), lids and rings. Add water to large pot and place over high heat. Fill a small sauce pan with water and place over high heat, bring to a full rolling boil. (This is for the lids. I like to boil the lids for about one minute before placing them on the jars) After chopping all peppers dump them into a large sauce pan and place over high heat. Add apple cider vinegar and pectin, stir well and bring to a full boil. Quickly add sugar to pepper mix and stir. Bring mix back to a full boil and let it boil for ONE minute. Remove from heat and fill jars to about 1/2" from top. After all jars are filled, use a wet paper towel to clean the rim of the jars (they have to be clean or they wont seal...