Recipe: Five Pepper Jelly (hot and sweet peppers)

FIVE-PEPPER JELLY
"Serve this jelly with corn bread or over cream cheese as an appetizer. Try prepared pineapple cream cheese, available at the supermarket."

1 large green bell pepper, seeded and chopped
2 large red bell peppers, seeded and chopped
1 small onion, peeled and chopped fine
4 jalapeno peppers, seeded and chopped very fine (wear rubber gloves)
2 teaspoons salt
2 1/2 teaspoons cumin seeds, toasted
1 whole, small red chile pepper
5 cups sugar
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
6 ounces liquid pectin

Combine the green and red peppers, onion, jalapenos, and 1 teaspoon salt in a colander about 3 hours. Drain well and press pepper mixture with the back of a spoon to remove moisture. (Wear rubber gloves.)

Make a spice bag of the cumin seeds and whole red chile pepper.

Combine peppers above with sugar, spice bag, vinegar, lemon juice, chili powder, cayenne, and remaining salt. Bring to a boil in a 6-quart saucepan. Stir and simmer 10 minutes.

Add pectin and return to a boil. Boil exactly 1 minute. Remove from heat. Remove the spice bag.

Ladle into sterile jars, leaving 1/4 inch headspace. Cap and seal.
Process 5 minutes in a boiling-water-bath canner.

Makes 7 pints
Used by permission to Recipelink.com from Storey Books
Source: The Big Book of Preserving the Harvest by Carol W. Costenbader