Pepper Jelly

ingredients

4-6 Sweet peppers, cored and seeded
4-6 Hot peppers, cored and seeded
2 cups hot pepper red wine vinegar or balsamic pear infused vinegar
6 cups sugar
6 ounces liquid pectin

directions

Puree the peppers till you have 2 1/4 cup of peppers. In a large kettle, combine the pureed peppers, vinegar, and sugar. Place over medium-high heat and, stirring constantly, cook until the sugar dissolves. Bring to a boil, continue to stir, and boil for 4 minutes. Stir in pectin and bring to a rolling boil that can’t be stirred down. Cook for 1 more minute. Skim off any foam from the surface, then ladle into hot sterilized half-pint canning jars, leaving 1/4 inch space. Wipe rims and attach two piece canning lids or seal with paraffin. If using canning lids, follow standard directions for boiling-water method of preserving.

Source: Janelle