Sweet n’ Spicy Jalapeno Jelly

In a large saucepan combine chopped bell peppers, diced jalapenos, sugar, vinegar, lime juice and zest. Heat until the sugar has disolved. Pour mixture into a blender and process in 5-second intervals until finely chopped.

Return mixture to the saucepan and bring to a boil, stirring constantly. Skim off any foam on the surface. Lower heat to simmer and cook additional 5 minutes. Stir in pectin, bring back to a boil and cook 1 minute. Remove from heat and cool.

When cooled, the jelly will thicken. To serve, heat slightly in the microwave. Will keep in the refrigerator for 2 weeks.

Note: You can use a canning process to preserve in 4 oz. jars. Makes a great gift!