Peach Pepper Jelly

This is a fairly easy recipe and tastes great served over cream cheese and eaten with crackers or even over brie that has been warmed in the oven.

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