Balsamic Red Pepper Jelly

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This is the first jelly or jam i tried after a friend of mine made me try some pepper jelly she had. i fell in love with it and now make it for christmas to give as gifts. it's actually requested now.

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Steps

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Wash , stem and seed red and jalapeno peppers.

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

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

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

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

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Measure sugar and set aside.

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

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

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Whisk in fruit pectin until dissolved.

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Add 1 / 2 tsp of oil to reduce foaming.

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

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

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Boil hard for 1 minute.

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Remove from heat and skim foam.

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Fill and heat process jars as directed in canning process.

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Ingredients

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sweet red peppers, jalapeno peppers, garlic cloves, granulated sugar, red wine vinegar, balsamic vinegar, lemon juice, fruit pectin, vegetable oil