Roasted Red Pepper Jelly - cooking recipe

Ingredients

6 large sweet red peppers
6 c. sugar
1 c. white wine vinegar
2 (3 oz. each) pouches liquid fruit pectin

Preparation

Follow manufacturer's instructions to prepare canning jars, lids and bands.
To roast peppers, cut in half lengthwise and remove seeds and membranes.
Place skin side up on an ungreased baking sheet; flatten with hand.
Broil about 3 inches from heat about 15 to 20 minutes until peppers are blackened and charred. Immediately seal peppers in a plastic bag and allow to steam 10 to 15 minutes.
Remove charred skin.