Ingredients

2 large red bell peppers, seeded and coarsely chopped

1 jalapeno chile, seeded and coarsely chopped

1 mild chili such as Anaheim or Shishito

½ cup sugar

1 tsp. sea salt

2/3 cup cider vinegar

2 tsp. Sure-Jell original pectin

Instructions

Pulse bell peppers and chilies in a food processor to fine chop, then transfer to a medium size pot. Add ½ cup sugar. the salt and vinegar.  Bring uncovered pot to a boil over high heat, then reduce heat to medium and cook, stirring occasionally, until ¾’s of the liquid evaporates and mixture is the consistency of loose jam…15-18 minutes.

In a bowl, combine pectin and remaining 2 tbsp sugar. Stir into pepper mixture and cook, stirring constantly , until remaining liquid is slightly syrupy, one to three minutes. (MAKE AHEAD up to 2 weeks, chilled airtight)…set aside.