Ingredients
Yield: 6 8-ounce jars
1 cup yellow bell pepper (finely diced)
1 cup red bell pepper (finely diced)
1 cup jalapeno pepper (finely diced)
1 cup poblano pepper (finely diced)
1/2 cup apple cider vinegar
5 cups granulated sugar
1 package powdered pectin (1.75 ounce)
Directions
Step 1
Sterilize six 8-ounce jars.
Step 2
Heat a large saucepan over medium-high heat and add the yellow, red, jalapeno and poblano peppers.
Step 3
Add the Tiger Sauce and apple cider vinegar and stir well. Add the pectin and bring to a boil.
Step 4
Add the sugar and cook over high heat, stirring, until it comes to a boil. Cook for 1 ½ to 2 minutes.
Step 5
Remove from heat and ladle jelly into sterile jars, filling to ¼-inch from top of jar. Cover with the lids and screw the bands on tight.
Step 6
Place jars into canner with hot water completely covering the jars. Cook on high heat until it comes to a boil. Boil for 5 minutes then remove from heat. Let cool.
Step 7
Store in the refrigerator for up to 6 months.
