Step 1

Dice the green bell peppers. Add to a blender along with the apple cider vinegar. Blend on high for 30 seconds to chop up and make a liquid pepper mixture.

Step 2

Place a large pot on the stove over medium-high heat. Add in the pepper and apple cider vinegar liquid, sugar, red pepper, and salt - stir together.

Step 3

Bring to a boil. Once boiling, add in the box of sure jell and stir.

Step 4

Let boil and cook until thickened, stirring often. This will take roughly 20 minutes.

Step 5

Once thick, remove from the heat and add in the smallest amount of green food coloring. I like to take a butter knife, stick just the very top of the tip in the food coloring, and then run it through the jelly. It is the smallest amount just to give a deeper and more vibrant green color.

Step 6

Place a canning funnel over the sterilized jars and gently spoon the pepper jelly evenly into each jar. Leave about 1/4" from the top for room to seal. Be sure not to touch the rim of the seal or lid or get any jelly on them. If you do, clean with a wet cloth and let dry completely. Place on the new seals and lid, and close tightly.

Step 7

Let cool completely on the counter.

Step 8

Once cooled, store in a cool dark place like a pantry or basement. Enjoy spooned over cream cheese with crackers.