Sam's Super Jalapeño Jelly
1 green bell pepper coarse chopped and seeded
12 jalapeño halved and seeded
2 cups of apple cider vinegar
5 cups of granulated sugar
5 ounces of liquid pectin (or powder if converted correctly)
1 pinch of salt
1/4 cup of mixed berries, just rasberries, or any other berry type
Combine the bell pepper, jalapeño and apple cider vinegar in a blender and puree. I went about 4 to 5 minutes. Add the berry mixture and puree as much as desired to blend together. I pulsed it for about 30 seconds.
Transfer the contents of the blender into a large saucepan. Be careful of the a boil over- this is not good... trust me. Add the second cup of apple vinegar and 5 cups of sugar to the pot at this time. Dissolve thoroughly then bring to a boil and simmer for 20 minutes. After 20 minutes bring mixture to a rapid boil (one that cannot be stirred down) for 1 minute and then pitch in teh pectin and turn the heat off. Stir well.
Ladle into sterile canning jars and let cool overnight. You can freeze the jelly for up to one year in the freezer.