Balsamic Red Pepper Jelly

1. 1

   Wash, stem and seed red and jalapeno peppers.

2. 2

   Finely chop enough red pepper to measure 1/2 cup and set aside.

3. 3

   Puree remaining red and jalapeno peppers and garlic in food processor.

4. 4

   Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.

5. 5

   While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.

6. 6

   Measure sugar and set aside.

7. 7

   Measure 1 1/2 cups of pepper juice into a large sauce pan.

8. 8

   Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.

9. 9

   Whisk in fruit pectin until dissolved.

10. 10

    Add 1/2 tsp of oil to reduce foaming (if desired).

11. 11

    Stirring frequently, bring mixture to a boil over high heat.

12. 12

    Add sugar then stir constantly while returning mixture to a full, rolling boil.

13. 13

    Boil hard for 1 minute.

14. 14

    Remove from heat and skim foam.

15. 15

    Fill and heat process jars as directed in canning process.

* Per serving · 4 servings · Values may vary.

No additional tips available.