Balsamic Red Pepper Jelly

Recipe by Nymphadora
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash, stem and seed red and jalapeno peppers.
  • Finely chop enough red pepper to measure 1/2 cup and set aside.
  • Puree remaining red and jalapeno peppers and garlic in food processor.
  • Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
  • While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
  • Measure sugar and set aside.
  • Measure 1 1/2 cups of pepper juice into a large sauce pan.
  • Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
  • Whisk in fruit pectin until dissolved.
  • Add 1/2 tsp of oil to reduce foaming (if desired).
  • Stirring frequently, bring mixture to a boil over high heat.
  • Add sugar then stir constantly while returning mixture to a full, rolling boil.
  • Boil hard for 1 minute.
  • Remove from heat and skim foam.
  • Fill and heat process jars as directed in canning process.
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