Pepper Peach Jelly

1. 1

   Cut up peaches and discard pits.

2. 2

   Place in large sauce pan with whole habenoros.

3. 3

   Add 1 1/2 cups water.

4. 4

   Bring to a boil.

5. 5

   Reduce heat; simmer 10 minutes, stirring constantly.

6. 6

   Strain through cheese cloth.

7. 7

   This should produce 5 1/2 cups juice.

8. 8

   May need to add a little water to accomplish this measurement.

9. 9

   Pour exact amount of juice into 6-8 qt. saucepan.

10. 10

    Measure exact amount of sugar into bowl and set aside.

11. 11

    Stir in Sure Jell and 1/2 teaspoon butter or margarine.

12. 12

    Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.

13. 13

    Stir in sugar quickly.

14. 14

    Return to a full rolling boil and boil for exactly 1 minute.

15. 15

    Remove from heat and skim any foam off of top with a metal spoon.

16. 16

    Ladle quickly into jars which have been preheated.

17. 17

    Be sure rims are clean and place lids and rings on jars; be sure they are very tight.

18. 18

    Invert for 5 minutes, then set upright to cool.

* Per serving · 4 servings · Values may vary.

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