Balsamic Red Pepper Jelly

By á-47

Makes about seven 4 oz. jars

Ingredients

• 5 medium red bell peppers, stemmed and seeded
• 3 medium jalapeno peppers, stemmed, seeded and deveined
• 2 cloves garlic
• 1/2 cup red wine vinegar
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. lemon juice
• 1 package (1/75 oz) regular powdered fruit pectin
• 3 1/4 cups sugar

Preparation

Step 1

Finely dice enough red pepper to measure 1/2 cup, set aside. In a blender or food processor, puree remaining red peppers, jalapeno peppers and garlic until smooth.

Transfer puree to a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 1 1/2 cups of the pepper juice. If you do not have the required amount add boiling water to the remaining pulp in the strainer and extract additional juice.

Prepare canner, jars and lids.

Transfer pepper juice to a large, deep stainless steel saucepan. Add reserved diced red pepper, red wine vinegar, balsamic vinegar and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.

Pour into hot jars, leaving 1/4" headspace. Seal jars.

Process in hot water bath for 10 minutes.