My mom makes this red and green jalapeño jelly dip recipe every year for Christmas. It’s very simple, but the red and green colors make it festive, and it’s always a hit with my family.

• 1 cup chopped red bell pepper
• ½ cup chopped jalapeño pepper
• 5 cups white sugar
• 1 ½ cups apple cider vinegar
• 1 (6 fluid ounce) container liquid pectin
• 8 oz softened cream cheese, for serving
• pretzel crisps or other crackers, for serving

1. Remove stems, veins, and most of the seeds of the bell and jalapeño peppers. Mince peppers in a food processor.
2. In a 5-quart pot over high heat, combine bell peppers, jalapeños, sugar, and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Serve slightly heated over 8 oz of cream cheese on a plate. Goes great with pretzel crisps.