Ingredients:
1 cup chopped fresh peaches
3/4 cup chopped red bell pepper
1/4 cup seeded chopped fresh jalapeños (green or red)
2-1/2 cups cider vinegar
1 cup water
2 oz. package of dry pectin
6 cups granulated sugar
Directions:
- Using a blender, blend peaches, peppers, jalapeños and 1-3/4 cup cider vinegar until finely ground.
- Pour the mixture into a heavy bottomed pan.
- Rinse your blender with the remaining 3/4 cup of cider vinegar and 1 cup of water, then pour it into the pan
- Stir pectin into the pan and bring it to a full rolling boil over high heat. Stir constantly.
- Add sugar. Continue stirring, returning it to a full rolling boil for 1 minute.
- Remove the pan from heat and skim off any foam.
- Ladle hot jelly into sterilized half pint jars.
- Leave 1/4" head space in the jars and wipe rims.
- Place hot lids on top of the jars with rings.
- Proccess in a canner with boiling water for 5 minutes
