Before beginning the recipe, sterilize your mason jars. Bring a large pot of water to a boil on the stove. Place in the jars and boil for 5 minutes. Remove with tongs and let cool upright on a tea towel until dry. Use brand-new lids and seals.

1. Dice the red bell peppers. Add to a blender along with the apple cider vinegar. Blend on high for 30 seconds to chop up and make a liquid pepper mixture.
2. Place a large pot on the stove over medium-high heat. Add in the pepper and apple cider vinegar liquid, sugar, red pepper, and salt - stir together.
3. Bring to a boil. Once boiling, add in the box of sure jell and stir.
4. Let boil and cook until thickened, stirring often. This will take roughly 20 minutes.
5. Once thick, remove from the heat and add in the smallest amount of red food coloring. I like to take a butter knife, stick just the very top of the tip in the food coloring, and then run it through the jelly. It is the smallest amount just to give a deeper and more vibrant red color. 
6. Place a canning funnel over the sterilized jars and gently spoon the pepper jelly evenly into each jar. Leave about 1/4" from the top for room to seal. Be sure not to touch the rim of the seal or lid or get any jelly on them. If you do, clean with a wet cloth and let dry completely. Place on the new seals and lid, and close tightly.
7. Let cool completely on the counter overnight. You will know when it is sealed once cooled and you are able to press down on the top of this lid WITHOUT a give or "pop".
8. Once cooled, store in a cool dark place like a pantry or basement. Enjoy this as a 2 minute cream cheese and pepper jelly dip appetizer.