Chile Pepper Jelly

• 1 pound, 10 ounces red bell peppers
• 3 1/2 ounces jalapenos or other chiles
• 2 ounces fresh ginger, peeled
• 1 1/2 cups cider vinegar
• 5 cups granulated sugar blended with 2 teaspoons pectin powder
• 1/4 cup freshly squeezed lime juice (1 to 2 limes)
• 1 teaspoon salt

1. Start by slicing both the bell peppers and the chiles in half lengthwise and removing the fibrous tissue and countless seeds.
2. Make sure you wash your hands after handling chiles and avoid touching your eyes for awhile, as the chile oil will burn them.
3. Finely chop the peppers, chiles, and ginger by hand or in a food processor.
4. Place in a large pan, add the vinegar, and slowly bring to a simmer.
5. Add the sugar mixture, lime juice, and salt, stirring until the sugar has dissolved and the mixture begins to boil.
6. Boil for 4 to 6 minutes, and then remove from the heat.
7. Allow to cool for 5 minutes, then pour into clean, sterilized jars and seal with vinegar-proof lids (see pp.
8. 2122).
9. Use within 1 year.
10. If you find the pepper pieces rise to the top of the jar as you pot the jelly, let the jars cool to room temperature, then give them a quick swirl the pepper pieces will redistribute and remain well suspended in the cooling jelly.

red bell peppers, chiles, ginger, cider vinegar, granulated sugar, freshly squeezed lime juice, salt

Taken from www.epicurious.com/recipes/food/views/chile-pepper-jelly-389387 (may not work)