Mango & Jalapeno Red Pepper Jelly

Directions

1. Combine chopped red bell pepper, jalapeno, apple cider vinegar and mango nectar in a large 4-litre saucepan over medium heat and bring to a boil. Lower heat and simmer, covered, for 5 minutes until the pepper pieces are tender. Remove from heat and mash the pepper pieces with a potato masher or the back of a large spoon. Slowly stir in Jam & Jelly Mix thoroughly. Add butter.
2. Return the pan to medium-high heat and bring to a boil. Once boiling, continue to boil for 4 minutes while stirring occasionally. Skim foam off the surface as necessary. Test for gelling: place a small amount on a chilled plate (kept cold in the freezer) and return to the freezer for at least 30 seconds, then check if it is gelled. If not, continue to boil for another 1 minute.
3. Remove pan from over the heat and let the boiling subside. Skim the foam from the surface and stir gently for 2 minutes to help suspend the pepper pieces. Spoon or poor the jelly into sterilized jars, filling them up to 1 cm from the top. Seal the jars and let cool at room temperature. Makes 5-6 jars of 250ml (1 cup).