3 cups finely chopped red bell pepper

1 cup finely chopped green bell pepper

¼ cup finely chopped jalapeño pepper

1 cup apple cider vinegar

1 ½ (1.75 oz each) packages SURE-JELL powder pectin

5 cups white sugar

For serving: 8 ounces cream cheese, 1 box crackers

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Sterilize canning jars in boiling water and keep warm until ready to fill.
In a large saucepan, combine red peppers, green peppers, jalapeño, and apple cider vinegar. Bring to a boil over medium-high heat.
Stir in pectin and boil for 1 minute.
Add sugar all at once, stirring constantly. Bring back to a full rolling boil and boil hard for 1–2 minutes. Remove from heat.
Skim off any foam.
Ladle jelly into prepared jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 5 minutes.
Cool jars undisturbed until sealed.
For serving as an appetizer, spread cream cheese on a platter, spoon red pepper jelly on top, and serve with crackers.

Increase jalapeños or add serrano pepper for more heat.

For a fruity variation, stir in crushed pineapple.

Use all red bell peppers for a sweeter jelly with a deep red color.

Store sealed jars in a cool, dark place for up to 1 year.

Refrigerate opened jars and use within 2–3 weeks.

Can also be frozen in freezer-safe containers for up to 6 months.