Balsamic Red Pepper Jelly

• 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)

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

sweet red peppers, jalapeno peppers, garlic, sugar, red wine vinegar, balsamic vinegar, lemon juice, vegetable oil

Taken from www.food.com/recipe/balsamic-red-pepper-jelly-271726 (may not work)