Directions

1. Remove all seeds/stems from the bell peppers and the wiri wiri peppers. You can cut the Wiri Wiri peppers in half and use a small spoon to scoop out the seeds. I advise wearing plastic gloves when doing this because the peppers can burn your skin. Rinse out any remaining seeds under cold water.
2. Chop all peppers into very small pieces. You can use a food processor but be careful to not over-chop. You don't want a pepper puree.
3. Place chopped peppers into your saucepan. Add 1/4 cup of the granulated sugar and the pectin (if using). Stir.
4. Add in the water and vinegar.
5. Bring to a full rolling boil (this means it continues to boil even if you stir it). Then add in the remaining sugar and stir. Return to a boil for one minute, or until you like the consistency of your jelly.
6. Taste the jelly to see if it’s sweet enough for your liking. If it’s too spicy, add one tablespoon of sugar at a time until it’s balanced to your desire.
7. Remove from heat and allow the jelly to cool before transferring to a container. Keep refrigerated for up to 1 week.