Cayman Pepper Jelly

By dmarquardt

Makes 7 cups

Ingredients

• 3 red bell peppers
• 3 italian frying peppers
• 9 hot cherry peppers
• 1 1/2 C apple cider vinegar
• 6 1/2 C sugar
• 1/2 tsp butter
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried thyme
• 3/4 tsp allspice
• 1/8 tsp ground cloves
• 1/8 tsp cinnamon
• 1 pouch sure gel

Preparation

Step 1

Roast peppers at 350 for 30-40 min. Cool and peel off loose skins and deseed. Place peppers in blender with vinegar and puree. Stir in other ingredients except for sure gel and simmer for 20 min. Add surgel and boil exactly one min and take off heat. Place in hot jars.