Balsamic Red Pepper Jelly

Name: Balsamic Red Pepper Jelly
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 7 125 ml mason jars
Ingredients: 4 medium sweet red peppers; 3 medium jalapeno peppers; 2 garlic cloves; 3 1/4 cups granulated sugar; 1/2 cup red wine vinegar; 3 tablespoons balsamic vinegar; 2 tablespoons lemon juice; 1 (57 g) package fruit pectin; 1/2 teaspoon vegetable oil (optional)

Submitted by Nymphadora

"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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Ready In:: 1hr
Ingredients:: 9
Yields:: 7 125 ml mason jars

ingredients

4 medium sweet red peppers
3 medium jalapeno peppers
2 garlic cloves
3 ¹⁄₄ cups granulated sugar
¹⁄₂ cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 (57 g) package fruit pectin
¹⁄₂ teaspoon vegetable oil (optional)

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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Reviews

I love red peppers and I love using balsamic vinegar, so I was hoping to really enjoy this recipe but I did not. I found the peppers annoying to process without liquid, as I use a blender instead of a processor. I had to add the vinegar so that I could get them processed, but it did come up with precisely the correct amount of "juice"( 2cups, including juice and vinegar). I have to say that I used apple cider vinegar because I didn't have red wine vinegar, but I honestly don't think that it would have changed my rating. The colour is a muddy brown, and the leftover bit that I have just tried prior to heat processing was disappointing. It left a very strong, almost raw, garlic flavour with me. That being said, perhaps the heat processing and some time in my pantry to mellow and blend will make a difference to my review. If it does, I will absolutely update it.

Shelley P.S.