In a food processor, process the red peppers until
a coarse puree.
In a large heavy bottom sauce pan bring the red
peppers and jalapeno peppers, vinegar and salt to
a boil. Reduce the heat and simmer for 5 minutes,
stirring occasionally.
Add the sugar and return to a boil; boil rapidly
for 2 minutes, stirring constantly. Stir in pectin
and remove from the heat. Skim off any foam. Let
cool for 5 minutes, stirring occasionally. Ladle
into hot sterilized jars. Seal immediately with
new lids.
Process for 10 minutes in boil water bath or store
in the refridgerator
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