1. Gather and prepare your ingredients. Thoroughly wash the bell peppers and jalapeños, then finely chop or mince them. Wear gloves when handling hot peppers to avoid irritation. Sterilize your jars, lids, and rings by boiling them for 10 minutes.
2. Combine the chopped peppers with apple cider vinegar and powdered pectin in a large saucepan. Mix thoroughly to ensure that the pectin is evenly distributed. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
3. Add granulated sugar to the boiling mixture. Stir continuously to dissolve the sugar completely and return the mixture to a full boil. Let it boil hard for exactly one minute to ensure the jelly thickens correctly.
4. Test the jelly’s set. Drop a small spoonful onto a chilled plate, allow it to cool, and check if the mixture holds its shape. If it doesn’t set, boil for another 30 seconds and test again. Repeat as necessary until the desired consistency is reached.
5. Once the jelly reaches the correct consistency, remove it from the heat. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
6. Place sterilized lids on the jars and screw on the rings tightly but not excessively. Process the sealed jars in a water bath or steam canner by boiling them for 5 minutes. This step ensures a proper vacuum seal and extends the shelf life of your jelly.
7. Cool the processed jars completely. As they cool, check for proper seals by ensuring the lids are indented. Label the jars with the preparation date once they are completely cooled.
8. Store the sealed jars in a cool, dry place for up to a year. Once opened, refrigerate the jelly and consume it within 10 days for optimal freshness and flavor.
9. Serve your Christmas Hot Pepper Jelly with crackers and cream cheese, as a glaze on meats, or as a festive spread for sandwiches. Enjoy this sweet and spicy treat during the holiday season or gift it to loved ones.