Kickin’ Red Pepper Jelly

• 5 medium sweet red peppers, coarsely chopped
• 3 jalapeno peppers, stemmed and seeded
• 2 garlic cloves, peeled
• 1/2 cup red wine vinegar
• 3 tablespoons balsamic vinegar
• 2 tablespoons bottled lemon juice
• 1 package (1-3/4 ounces) powdered fruit pectin
• 3-1/4 cups sugar

1. Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture.
2. Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups.
3. Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
4. Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

sweet red peppers, peppers, garlic, red wine vinegar, balsamic vinegar, lemon juice, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/kickin-red-pepper-jelly/ (may not work)